With the yacon as raw material,the experiment was performed to study the processing technology of low-sugar preserved fruit.The result indicated that the best color protecting and hardening liquid condition was 0.80% calcium,0.15% sodium sulfite,0.30% citric acid and 0.20% ascorbic acid.In addition,the optimum sugaring condition was 35% sucrose,15% glucose,0.30% ascorbic acid and 0.40% LM-pectin.The appearance of the products was golden brown,plump and translucent.And it was tasty and refreshing with delicate fragrance.