Abstract: Aim to effectively solve the browning of 'Shushanggan ' apricot and improve the technology of anti-browning, response surface analysis methodology was applied by using chromaticity and the sensory evaluation scores as response values, the level of temperature, time and VCof blanching treatment as influencing factors.The results showed that the optimum level of blanching temperature, time and VCwere 95.6 ℃, 4.62 min and 1.63%, respectively.The results also showed that the anti- browning technology of 'Shushanggan' apricot was reasonable and feasible, moreover, the effect of anti- browning of that was significant.