Abstract: The optimum technological conditions of processing ginkos preservd fruit were studied.The rsults showed that a fine quality ginkos preserved fruit was obtained,with the vacuum 0.089MPa,concentration gradient of sugar solution 30%→50%→70%,time of vacuuming 20 minutes each for three times,gas-filled 90 minutes ,then infusing about 6 hours,finally drying and packaging.

Key words: Ginkos Preserved fruit Vacuuming sugar infusion