Abstract:In order to improve the sensory quality of freeze-dried kiwifruit，the optimal infiltrating process conditions of high fructose syrup （F42）before freeze-drying in kiwifruit were studied.The single factor experiment showed that the fructose syrup concentration，osmotic treatment time and the temperature were the main influencing factors affecting the quality of freeze-dried kiwifruit slices.The L9（33）orthogonal test was designed to get the best process conditions.The results showed that the finished product tasted excellent and there was no crystallization on product surface when osmotic processing time were 12 hours，and the fructose syrup concentration was 45%at 20 ℃.