Abstract: This article mainly dealed with technology of processing preserved fig, and the affecting factors on its quality werealso discussed. The results were that intermittent boiling and soaking the fig with sucrose solution could obviously prevent thenutrition loss, and improve the organoleptic properties. The use of 0.5% NaHSO3 and 0.6% CaCl2 to treat the fig could resultin orange appearance ,firm and suitable mouth-feeling.

Key words: Fig , Preserves , Organoleptic properties