Abstract:With Xuxiang kiwi fruit as the raw materials，the pretreatment method of 'heating+soaking with weak alkaline salt' was used to improve the quality of kiwi fruit slices after vacuum freeze drying.The results showed that the appearance of fresh kiwi fruit slices and the nutrient loss were significantly changed and increased as the heating temperature and time increased.The contents of total acids and nutrients in fresh kiwi fruit slices were significantly affected by the concentration and the soaking time of sodium carbonate.Soaking in sodium carbonate with the optimum concentration could significantly reduce the total acid content and retain maximum nutrients in fresh kiwi fruit slices.Optimal processes for pretreatment were shown in the following steps：Firstly，fresh kiwi fruit slices were heated at 50.00 ℃for 10.00 min.Then，the slices were soaked in sodium carbonate of 3.00% for 20.00 min.It was indicated that the appearance of kiwi fruit slices had slight changes after pretreatment，while no significant alterations in the tissue of kiwi fruit slices were observed.The taste of kiwi fruit slices after pretreatment was changed from 'sour' to 'slightly sweet with a slight sour' according to sensory evaluation analysis，and the sensory score was increased from 7.74 to 8.32.