Abstract: Lanzhou apricot as raw material, studies were performed to optimize browning inhibition of freeze dried apricot with non- sulfites as inhibitors. With brightness values and color values as browning index, through experiment to determine the best combination of an alternative sulfite: Before the freeze dried apricot, with apricots in citric acid 0.4%, 0.06% of ascorbic acid, sodium chloride 0.1%, 0.04% sodium pyrophosphate soaked in 10 min, The value ΔE of freeze dried apricot was 6.96, which color effect was best.