Preserved fruits are made of fruits, vegetables and so on. By processing, boiling in sugar, and then drying. The product is bright in color, dry in surface and slightly sticky, with water content below 20%. A product boiled with honey or sugar but not dried is called candied fruit. The surface of the product is moist and soft, and the water content is above 30%. Generally, it is soaked in sugar juice, such as candied hawthorn and candied begonia, which are rare because they are difficult to package and preserve. With the blurring of the boundary between preserved fruit and preserved fruit, sugared fruit and vegetable products are collectively called preserved fruit and preserved fruit. Preserved fruit is made with high salt dehydration and high molasses, so it is difficult for microorganisms to grow. However, due to lax control and disinfection of the production environment, raw materials and personnel hygiene, product quality problems often occur due to excessive microorganisms (mold, total number of colonies, coliforms, etc.). ) and excessive use of food preservatives.