Abstract: In order to investigate the quantitative indicators of preserved fruits,the sensory evaluation and texture profile analysis( TPA) were used to analyze the Cherry tomato preserved fruits with different salt concentration,sugar permeability gradient,and the production process of the Cherry tomato preserved fruits was optimized. Meanwhile,the correlation analysis between TPA indexes and sensory evaluation indexes were conducted. The results indicated that the optimal process was the sugar permeability gradient of 20% ~30% ~ 40% ~ 50% and salt content of 1%. The hardness,adhesive,chewing and sensory evaluation indexes were significantly correlational. Linear regression equations were established based on the TPA indexes as independent variables,and the sensory evaluation indexes as dependent variables in statistice. This result can be used to supplement the index of sensory evaluation.The study provides theory basis for determining the quantitative evaluation index of preserved fruits.