Preserved fruit, also known as preserved fruit, will not deteriorate due to microorganisms during storage. But if the finished product is wet, it will reduce the sugar concentration and lead to food deterioration. In the process of preservation, it is also prone to blackening, melting and shrinking.

When storing, pay attention. Be sure to put it in a cool place, avoid direct sunlight, and be moisture-proof in rainy season. If moisture is found, measures should be taken in time.

Try not to get wet with water or oil, so as not to cause mildew and rot. If the remaining candied fruit has not been used up, it needs to be stored in moistureproof box, which is the best way. If there is no moistureproof box, it's better to put it in a cool place.

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Classification by product form and flavor

1, preserved fruit, also known as dried candied fruit, is a kind of dried sugar product that basically keeps the shape of fruits and vegetables. Such as preserved apples, preserved apricots, preserved peaches, preserved pears, candied dates, sugar-made ginger and lotus root slices.

2. Candied fruit, also known as sugared fruit, is a product that is preserved in concentrated sugar solution after the fruit is cooked. Such as cherry preserves and begonia preserves.

3. Sugar-coated preserved fruits and vegetables are made of sugar, and after drying, the surface of the product is covered with a layer of sugar coating, which is opaque. Such as wax gourd strips, sugar orange cakes, pomelo peel candy, etc.

4. Dried fruit refers to licorice products with salt embryo as the main raw material. Salting, desalting, sun drying, adding honey, and sun drying.