Abstract: Fuji apple was separately impregnated at room temperature(25 ℃) under vacuum condition for 15 min in the sucrose solution of CL(calcium lactate) or ZG(zinc gluconate) at 80 mbar and 100 mbar degrees.The atmosphere-restoring time,concentration of sucrose solution and the content of calcium lactate or zinc gluconate in the solution were changed for the comparison of mineral content and physicochemical properties of the samples before and after VI(vacuum impregnation).Results indicated that about 16.53% DRI(daily reference intake) of calcium content and above 37.67% DRI of zince content in the apples VI(calculated by 200 g apples).During the impregnation,the texture of samples is well maintained by CL in the sucrose solution while ZG improves the color stability.

Key words: vacuum impregnation, nutritionally fortified foods, calcium lactate, zinc gluconate, apple