Abstract: This paper studies the optimum formulation of the preserving solution used for the liquid storage of fresh kiwi fruit slices at normal temperature and the key technology conditions of desalinization, coloring and saccharification of the processed preserved fruits with the fresh kiwi fruit slices as the raw material. The results show that if the preserving solution consisting of 10% sodium chloride, 0.07% calcium chloride, 0.1% sucrose ester and 0.12% potassium sorbate is adopted to soak fresh kiwi fruit slices, the storage effect will be good and the storage period can reach 6～12 months. If carry out the desalinization after fresh kiwi fruit slices have been soaked in the uncontaminated water with a water material ration 2:1 for 3 hours, then color with 0.2% zinc chloride and boil out to the final point after saccharify for 5h, both the plumpness and taste are good.

Key words: fresh kiwi fruit slices, liquid storage, desalinization, coloring, saccharification