Abstract:With kiwi preserved fruit as experimental object，the effects of the water content，rehydration characteristics，hardness，toughness，odor and taste qualities were studied through 3 drying methods such as hot air drying，far infrared drying and vacuum freeze drying.The rapid moisture analyzer and low-field nuclear magnetic resonance（NMR）technology showed that the water content of vacuum freeze-dried fruits was significantly lower（P<0.05），and the relative content of free water and non-flowing water was significantly higher；the water rehydration of fruits was significantly higher （P<0.05），and the hardness and toughness of fruits were significantly higher than the other two drying methods（P<0.05）.The results of electronic tongue and electronic nose indicated that the relative content of saltness were significanty higher in kiwi preserved fruit treatment by vacuum freeze drying method （P<0.05），and the contents of volatile aroma compounds had an opposite tendency （P<0.05）.By cluster analysis and multivariate analysis of variance，the quality of kiwi preserved fruit obtained by hot air drying and far infrared drying was similar，while the quality of kiwi preserved fruit obtained by vacuum freeze drying was significantly different （P<0.05）.Thus，the kiwi preserved fruit samples treatment by hot air drying and far infrared drying with better product qualities.