The effect of different final pressures(400~800Pa) on the vacuum cooling performances of sliced dragon fruits was studied. The cooling rate

weight loss and typical property changes (water binding capacity

pH value

hardness

colour and luster)during the storage period of 72 hours at 4℃. The results indicate that effects of final pressures on cooling rate and weight loss were not significant. However

increasing final pressure in the certain range can delay the changes of water binding capacity

pH value

hardness

colour and luster. The conclusion was drawn that 700~800Pa is considered as the best final pressure interval since the sliced dragon fruit cooled under thses pressures can be stored for 60 hours at 4℃ without significant quality change.