目的 优化糖渍野木瓜的制作工艺和保鲜工艺参数，并评估其货架期。方法 以糖液质量分数、超声糖渍时间、真空糖渍时间为因素，进行正交实验，筛选出糖渍野木瓜鲜切片的最佳制作工艺。在最佳糖渍工艺基础上，筛选糖渍野木瓜鲜切片的保鲜处理工艺参数。在糖液中添加纳他霉素和D-异抗坏血酸钠，真空包装后巴氏杀菌。根据筛选出的最佳工艺参数制作产品，并进行产品检验。结果 糖渍野木瓜鲜切片最佳工艺参数:超声糖渍时间为60 min，真空糖渍时间为90 min，糖液质量分数为40%，纳他霉质量浓度为60 mg/L，D-异抗坏血酸钠质量浓度为200 mg/L，杀菌条件为70 ℃、30 min。结论 该工艺生产出的糖渍野木瓜鲜切片相较于市售产品具有更高的安全性和更长的货架期。

The work aims to optimize the production and preservation process parameters of Stauntonia chinensis and assess its shelf life. Orthogonal experiments were carried out to screen the optimal production process of fresh slices of candied stauntonia chinensis by taking sugar concentration, ultrasonic canning time and vacuum canning time as factors. The process parameters for the preservation treatment of fresh slices of candied stauntonia chinensis were screened out on the basis of an optimal candying process. Natamycin and sodium D-isoascorbic acid were added to the sugar solution, which was then vacuum packed and pasteurised. The product was prepared and tested according to the optimal process parameters. The optimal process parameters were:60 min ultrasonic maceration, 90 min vacuum maceration, 40% sugar concentration, 60 mg/L natamycin, 200 mg/L sodium D-isoascorbic acid and 30 min sterilization at 70 °C. The fresh slices of candied stauntonia chinensis produced under this process have higher safety profile and longer shelf life than commercially available products.