Abstract: The response surface methodology was used to optimize the ultrasonic sugar osmotic technology of preserved apricot,in order to provide a basis for the new technology of preserved apricot. In the single factor experiment,TPA texture was used to test the changes of firmness,elasticity,cohesion,chewiness and recovery of preserved apricot,combined with sugar content the sugar osmotic conditions were screened. Taking sugar content and hardness as indexes,response surface method was used to optimize the ultrasonic sugar osmotic process of preserved apricot. The results showed that,under the different sugar osmotic conditions,the hardness showed a decreasing trend,the sugar content was increasing in the single factor test. The sugar osmotic conditions optimized by the response surface method were:ultrasonic power 225 W,ultrasonic time 45 min,sugar solution concentration 43%,at this time the sugar content of apricot plum was 51.02%±0.21%,the hardness was(904.64±20) g,which increased by 1.31% and 0.29%,respectively,compared with the theoretical value. The above results showed that ultrasonic sugar osmotic process of preserved apricot could be optimized by response surface method,guaranting the texture characteristics and improving the efficiency of osmotic sugar.