Dried fruit is made from fresφ♠₽h fruits that are peeled and pitte→'σd, then cut into slices₩α or chunks, soaked in s₩♦ £ugar, and dried to achieve a ¥→↔semi-dry state. Preserved fruits are ma∞ de by soaking in honey, thick₩• syrup, etc. Dried fruits include: pea↔‌λ≤ch slices, plum slices, apσ≤‍ple slices, pear slices, etc.; preseδ±ε​rved fruits include: bayberry, preserve‍ε↕d plums, western plums ‍, olives, and hawthorn fruit.♠₹← In China, there has long been a sa✔≠δ≤ying of 'southern preserved÷✘π fruits and northern dried fruits'λπ ', where the south mainly produce♥≤≥™s moist products while the nσ≠orth focuses on dry p"α→roducts, commonly referred t≈>♦‍o as 'northern dried fruits and sΩ€outhern preserved fr♥<​uits'.

The development of the prese​★¶rved fruit market has a lon ↔g history; however, due to va♠<rious reasons, its growth ₽•has been relatively slo☆∏w. In recent years, with the intro☆<≥®duction of modern produγ± ction techniques for preserved ↓>λfruits and dried fruits, the market >Ω has experienced a significa&γ nt leap. Preserved fruits and d↑ ried fruits use fresh fruits and ve€≤α↑getables as raw materials; ↑‍✔εthey are rich in various vitamins and >₹fiber, nutritious and sweet in t'↑₹aste, increasingly favored by cons'¥umers. However, behind the★‍ deliciousness lies consum♥Ω≥ers' concerns about food safety i ✘♣ssues related to preserved f☆σδruits. To fundamentally change the qual÷≈♥ity of preserved foods, ref★§♦orms in production processes are nec→ essary. Companies produ€×←cing preserved foods shoul★★₹£d abandon traditional methods liδαke 'boiling and sun-drying' and a×☆dopt mechanized industrial pΩ✘roduction while focusing on improvi☆δ↔φng hygiene conditions during producti→λ♥βon to achieve future development♥€ goals of low-sugar healthines'∑s. Additionally, comp€ anies can broaden their horizons bey÷πond using vegetables and me ¶lons as raw materials to e≥≤↔xplore new ingredients such as '"flowers, wild fruits, and medicinφ¶>®al herbs to cultivate new types ™₩of preserved products. Howe‌σver, currently in the market, prα♠÷eserved products still main¥≠ly consist of melons and vegeta₽§≥÷bles which hold a significant pos♥&≤₽ition in people's lives. The"ε© reform in production processes allow βσs for different flavor↓✘s from similar raw material-based pres→∏α♦erved products.