So-called kiwi chips, cherry tomatoes chips, peach slices, apricot slices, apple slices, sugar-coated hawthorn, honey jujube, etc. on the market are all considered fruit preserves rather than dried fruits. If they were made directly into dried fruits, they wouldn't be that sweet. Including sweet potato chips, winter melon strips, and orange peel, they can also be made into fruit preserves after being soaked in sugar. Since many fruits change color after being cooked, maintaining a beautiful color is one of the great challenges in making fruit preserves. In order to prevent the fruit preserves of apples, pears, and peaches from turning brown, sulfur dioxide has been used for fumigation since ancient times. The situation of excessive sulfur dioxide was extremely serious in the past. I remember when I led students' food chemistry experiments from 92-95, one of the projects was to measure the sulfur dioxide content in fruit preserves. Almost every sample was found to be over the limit. One sample even had a residual amount 1000 times the standard! Fortunately, due to the low living standards in the past, people only ate them occasionally, so it didn't cause any serious consequences. Luckily, with the increasingly strict national supervision, the phenomenon of serious excess has become rare now. Compared with fruit preserves, candies are more complex. They not only add sugar, but also acid, salt, and other flavor ingredients. In order to reduce cost and improve flavor, various sweeteners are often added to candies, reducing the amount of white sugar used, and ethyl maltol and some fruit essences are also used. Because of the reduced sugar, and sweeteners have no preservative effect, preservatives are usually added. Except for minerals and fiber, the nutritional value of candies is obviously lower than that of fresh fruits.