Abstract:  Degree of Sugar and glucose content in Kiwi-fruit juice , canned pear in syrup and canned orange in syrup on sensory quality are studied. Results indicate that most of the sugar is hydrolyzed during processing. Although inversion rate of sugar and glucose content are different with different kind of products , no harmful effect is found on the quality of products.

Key words: Fruit Juice Canned Fruit Sugar Hydrolysis Colour Flavour