Abstract:Prunus salicina cv.'Cuihongli'were used as materials to analyze the effect of sugar permeability method on the quality and aroma compounds of preserved fruit by traditional，vacuum，microwave and ultrasonic.The results showed that ultrasonic sugar permeability had the highest sugar content and the sensory evaluation score （47.35%and 90.8）.Vacuum sugar permeability had the highest content of VC，total flavonoids and aroma （1.86 mg/100 g，3.45 mg/g and 91.593%，respectively）.Microwave sugar permeability had the highest total phenol content of 5.37 mg/g.The results indicated that there were significant differences in sugar permeability methods on the quality and aroma compounds of preserved fruits of Prunus salicina.Among these sugar permeability methods，microwave sugar permeability could optimally maintain the quality of Prunus salicina，which gave better results for its economic，highdrying efficiency and low cost，ultrasonic sugar permeability method could optimally maintain the quality and nutritional of preserved fruits while microwave sugar permeability method gave better results for its economic，highdrying efficiency and low cost.