Abstract: The processing technique of low-sugar preserved peach was studied. The results showed that the addition of 0.2%(W/W) sodium alginate or low-methoxyl pectin and 0.1% (W/W) calcium chloride in the preserved heated liquid could keep productin plump form. Treated with heat (100 ℃ for 20 minutes or 110℃ for 3 to 5 minutes) or microwave-sterilization (power 1 kw.,1to 3 minutes), the product could be preserved for 12 months, without any decay caused by either fermentation or mildew. Theretention rate of VC was as high as 64.5% (W/W) by the latter treatment. Adding water-activity-lowering agents, namely sodiumchloride 1.0% (W/W), glycerol 1.5% (W/W) and ethanol 0.5% (W/W), the product water activity could significantly be loweredand no product became rotten after 12 months. However the decay rate of the product without adding water-activity-loweringagents reached as high as 67% as the control.

Key words: peach, low-sugar candied fruit, processing technique