Effects of different sugar osmosis processing technology by microwave on preservation of vitamin C in low sugar preserved fruit.

The pretreatment methods,sugar osmosis by microwave and the drying processes were used to investigate the ef-fects of different processing technology on preservation of vitamin C in low sugar preserved fruit and the best formulation was selected out through tracking down the vitamin C content in different processing technology.Result indicated: among the three pretreatments,salt pretreatment was the best one for preservation of vitamin C,followed by microwave pretreatment and the hot water pretreatment was the worst.Soaking for 30 min in 2%(w/w) salt solution the vitamin C content was 1.083 0 mg.kg-1,showing a good effectiveness.When doing sugar osmosis under 30% firepower by microwave for 20 min and later drying for 6 h at temperature of 60 ℃ had a significant difference compared with other treatments.The methods could make the mul-ti-dimensional nutrition to be kept in the preserves.