Abstract:The fresh fruits of Ziziphus jujube'Junzao'from Aksu was inoculated with lactic acid bacteria，yeast，or lactic acid bacteria+yeast for fermentation or fermented naturally.With the changes in pH，total acids，total sugar，reducing sugar，and total phenols as the indicators，the effects of different fermentation methods on the quality of preserved fruits were studied，and the optimum fermentation method was selected.The results showed that with the prolongation of fermentation time，there was no significant difference in pH value among the four fermentation methods；the total sugar decreased；and the reducing sugar increased.At the end of fermentation，the naturally fermented sample had the lowest total acids and the highest total sugar，which were 0.29% and 24.22%，respectively；the mixed fermentation sample had the lowest total sugar（19.69%）and reducing sugar（3.20 g/100 g）and the highest total phenols（47.83 mg/g）.In addition，the mixed fermentation sample had the total acids of 0.45%，which was lower than that of the sample fermented with lactic acid bacteria and higher than that of the sample fermented with other two methods.In summary，the preserved fruits of ‘Junzao’fermented with mixed bacteria had the lowest total sugar，the highest total phenols，and the best quality，which indicated that mixed fermentation served as an ideal fermentation method.