Abstract:Enzymatic browning is a common phenomenon in fruit and vegetable processing.The effects of colorprotection process on the texture of sulfur-free apricot and the optimal control conditions of color-protection process were investigated.The influences of different process conditions on the texture of apricot were explored via the single factor experiment and orthogonal test design. The results showed that the best color-protection process for sulfur-free apricot was：cooking temperature 65 ℃ ，vacuum 0.065 MPa，cooking time 20 s，vacuum time 10 min.The apricot abtained under the optimal conditions has following texture characteristics：the moderate first hardness and resilience，the best cohesiveness and chewiness，meanwhile the sulfur-free apricot keep the better color and sensory quality.