Abstract: In order to effectively prolong the supply time of five-leaf strawberry, reduce the waste of resources and improve the economic benefits, the processing technology of low sugar five-leaf strawberry preserved fruit was optimized by Box-Benhnken central design experiment with fresh and high-quality red five-leaf strawberry as experimental material, and fuzzy sensory score as evaluation index. Results showed that the processing technology conditions of low sugar Fragaria pentaphylla Lozinsk preserved fruit were as followed: preserving colour for 20 min in a mixed color protecting agent: 0.3% D-sodium isoascorbate, 0.2% citric acid, 1.5% sodium chloride, and then hardening for 4 h in a mixed hardening liquid: 1.5% CaCl2 and 1.0% δ-gluconolactone, and then filling for 30 min in a mixed filling solution: 0.3% xanthan gum, 0.3% CMC-Na and 0.3% sodium alginate, and processing with material-liquid ratio 3∶1（g/g）, ultrasonic temperature 51 ℃, ultrasonic infiltration sugar time 1.9 h. Under these conditions, the prepared low sugar five-leaf strawberry preserved fruit had bright red color, sweet and sour taste, and full structure, and all indicators met the requirements of national standards.