金棗的果肉酸中帶甜，為製作蜜餞的最佳原料，然而考慮蜜餞儲藏，常造成產品的甜度太高或使用防腐劑，故本研究之目的為欲使用高壓加工以降低甜金棗蜜餞的糖度達到食品安全和延長儲藏期的效果。首先使用三種不同糖度(40, 57和69 oBrix)的甜金棗蜜餞，分別分析不同施加壓力(200、400和600 MPa)、保壓時間(3、5、10和15 min)對甜金棗蜜餞之微生物和顔色、硬度之影響。為考慮降低甜金棗蜜餞的糖度，選擇中糖度(57oBrix)的甜金棗蜜餞為高壓處理的材料。中糖度甜金棗蜜餞經過高壓加工400 MPa及600 MPa經5-15 min處理，再經過4、25及37℃儲藏期間後，生菌數、黴菌及酵母菌量並無滋生問題。高壓加工會使甜金棗蜜餞的色差隨著壓力和保壓時間的增加而增加，硬度則會隨著壓力保壓時間的增加而減小，與另兩種市售產品相比，以中糖度甜金棗蜜餞經400 MPa，5 min處理的消費者嗜好性接受性較好，故高壓可有效應用於中糖度甜金棗蜜餞殺菌，以延長貨架期。

The kumquat is sweet and sour; therefore, it is the best raw material for making candied fruit. In order to have better preservation, candied fruits have too high sugar content and preservative addition. Therefore, the objective of this study was to utilize high pressure processing for reducing sugar content of sweet candied kumquat to have food safety and extend the shelf life. There were three sugar contents 40, 57 and 69 oBrix of sweet candied kumquats as raw materials for high pressure processing (HPP) treatments, which had three pressure conditions: 200, 400 and 600 MPa; and four holding time: 3, 5, 10, and 15 min to study the effects on microbial, color and texture of products. For reducing sugar content of sweet candied kumquats, medium (57 oBrix) sweet candied kumquat was the best material for HPP process. Medium sweet candied kumquats by HPP-400 MPa or 600 MPa at holding time of 5, 10 and 15 min treatments had no yeast and mold growth at 4, 25 and 37oC storage. Increasing pressure and holding time caused larger color difference and lower hardness of sweet candied kumquat. The medium sweet candied kumquat after HPP 400 MPa‒5 min had the best overall acceptance for consumer nine-score hendonic sensory evaluation compared with the other two commercial products. Therefore, medium sweet candied kumquat treated by HPP had effective sterilization and increased shelf life.