Abstract:The production conditions of low-sugar preserved fruit of Phyllanthus emblica L. were optimized.First，single factor tests were conducted to investigate the effects of sucrose addition，xylitol addition，xanthan gum addition，and ultrasound-assisted sugar permeation time on the quality of the preserved fruit. With the sensory score and total sugar content as evaluation indicators，Box-Benhnken design and response surface methodology were employed to optimize the production conditions of low-sugar preserved fruit of P. emblica. The results showed that the optimal production conditions were sucrose addition of 41%，xylitol addition of 22.50%，xanthan gum addition of 0.65%，and ultrasound-assisted sugar permeation for 102 min. The low-sugar preserved fruit of P. emblica produced under these conditions had the sensory score of 92.37，a sour and sweet taste，a sweet after taste，high chewiness，full appearance，and a uniform transparent light yellow green color. In addition，the preserved fruit had a surface not sticky，a unique flavor，and the total sugar content of 30.77%.