In order to get reducing water activity mathematical model for low sugar preserved fruit,effects of sodium lactate( X1),sodium chloride( X2) and glycerol( X3) on reducing water activity of kiwifruit low sugar preserved fruit were studied with three factors and two orthogonal revolving combination design. The results showed that the influencing factors of low sugar preserved fruit water activity was sodium chloride > sodium lactate > glycerol,and their effects to the water activity were significant( P < 0. 01),the average relative error of predicted value and the measured value was ± 2. 92%,there was no significant difference between them( P > 0. 05). This study can provide technical support for low sugar preserved fruit to extend their shelf lives and improve products safety.