Abstract: in this paper processing conditions of low sugar content in the preserved from of were studied. such as accumulation of sugar and Sugar seepage in preserved tomato which had beed the problems occurred easily in processing.This technology could not only shorten the processing time but also preserve efficiently Vitamin C of low sugar preserved tomato to a large extent in comparison with the traditional technology.The new method used 40% starch syrup to replace sucrose and soaked tomato three times with different sugar densities at 50 temperature. The low sugar preserved tomato showed rich in nutrition and good in health function.

Key words: Low sugar Preserved tomato New technology