Abstract:The preserved products with the characteristic flavor of passion fruit were developed by using the peel of passion fruit as raw material and passion fruit juice as osmotic dehydration solution.Taking sensory evaluation and nutritional quality as indexes，the optimum processing technology of preserved passion fruit was determined by single factor and orthogonal test，and the microorganism and physical and chemical indexes of the product were determined.The results showed that the optimum process were 70 min pre-cooking time with 0.75% citric acid，followed by 20 min boiling time and 17 h osmotic dehydration.Then the preserved passion fruits were baked at 60 ℃ for 4.75 h.The finished product had bright red color，sweet and sour taste，good plumpness，and the total anthocyanin content was （0.233±0.002）mg/100 g.The final product physical and chemical indicators and microbial detection could meet the requirements of national standard.