Abstract:Xuxiang kiwi samples were used as materials to analyze the effect of sugar permeability method on the water content，rehydration characteristics，hardness，toughness，odor and taste qualities of preserved fruit by traditional，vacuum，microwave and ultrasonic.The results of low field nuclear magnetic resonance（NMR）imaging technology indicated that Xuxiang kiwi preserved fruit samples treatment by microwave and ultrasonic sugar permeability methods with significant higher relative content of bound water （P＜0.05）.The result of rehydration and texture analyzer test indicated that preserved fruit samples treatment by microwave sugar permeability method with significant higher rehydration ratio，hardness and toughness （P＜0.05）.The results of electronic tongue and electronic nose indicated that Xuxiang kiwi preserved fruit samples treatment by vacuum sugar permeability method with poor flavor quality，and the relative content of saltness were significant higher in Xuxiang kiwi preserved fruit samples treatment by microwave sugar permeability method （P＜0.05）.Thus，the Xuxiang kiwi preserved fruit samples treatment by microwave sugar permeability method with better product qualities.