Abstract: A comparative analysis of the effect of three different sterilization methods,namely boiling water bath,high-pressure steam and ⁶⁰Co-γ ray irradiation,on the microbial changes,physicochemical properties of kiwi low sugar compound jam during storage was carried out. The results indicated boiling water bath,high-pressure steam could make titratable acid of kiwi low sugar compound jam did not show significant change,retention rate of soluble solids was low,vitamin C and total sugar content decreased,and high-pressure steam make the jam severely browned,boiling water bath could not significantly inhibit the growth of microorganisms after 40 d. By comparison,retention rate of soluble solids was high,the contents of total sugar,titratable acid and vitamin C of the jam did not show significant change after processing by 4 kGy dose radiation and radiation sterilization could significantly inhibit the growth of microorganisms,while the taste,color and nutrients of jam could be maintained.