Abstract:Enzymatic browning is a common phenomenon in the processing of fruits and vegetables.This paper aimed to discuss the best control technology of browning of apricot without sulphite.The orthogonal design was performed to study the effects of calcium chloride，citric acid，sodium chloride，sodium D-erythorbate and soaking time on the PPO and POD activity and the color of the apricot without sulphite.The results revealed that the optimum technological parameters were as follows：calcium chloride 0.3%，citric acid 0.2%，sodium chloride 1.0%，sodium D-isoascorbate 0.2%，immersion time 4 h.In this condition，the PPO and POD activities were extensively inhibited and the color of apricot was extensively maintained.