The ingredient for color stabilization and tissue satiation,the osmosis way for sugar,the vacuum osmosis technology parameter,and the ripeness degree of raw materials were investgated.

• 以新鲜芒果为原料研究低糖芒果脯加工工艺,对护色剂和胶体填充剂的选择、渗糖方式的比较、真空渗糖工艺参数的优化和原料成熟度的选择分别进行了研究。