Objective： To study the viscosity reduction technology for wastewater from the processing of preserved cherry tomato and its effect on the quality of preserved fruit. Methods： The suitable viscosity reducer was selected from six kinds of reagents， and the viscosity reduction conditions were determined with kinematic viscosity and turbidity as indicators. The sugar permeation rate of the reusable sugar cooking liquid was compared and studied， and finally the viscosity reduction technology was established. In order to evaluate the effect of viscosity reduction technology on the quality of preserved cherry tomato， the nutritional components， antioxidant capacity and sensory flavor of preserved fruit were determined. Results： Bentonite （0.12%） was selected as the viscosity reducing agent of the waste liquid and the viscosity reduction technology was established. The water-soluble nutrients， comprehensive antioxidant capacity， total free amino acid content （3.499%）， total volatile flavor substance content （1 463.737 μg/kg）， total characteristic volatile substance content （265.349 μg/kg） and overall sensory evaluation value（77.00） of the preserved cherry tomato treated with bentonite were determined， which was higher than that of fresh sugar water group（P<0.05）， and there was no significant difference in fat soluble nutrients. However， the direct reuse of the waste concentrate would significantly affect the fat soluble nutrients， comprehensive antioxidant capacity and sensory flavor of preserved fruits. Conclusion： The viscosity reduction technology could improve the nutritional composition， antioxidation and sensory flavor of the preserved fruits.