Abstract:To enhance the natural fermentation process of watermelon peels to obtain pickles，this study employed watermelon peels as raw materials to explore the parameters influencing the fermentation process.Single-factor test and response surface methodology were employed to elucidate the effects of salt and sugar concentrations and fermentation temperature on the quality of watermelon peel pickles under optimal crisping conditions.The results showed that the watermelon peel pickles were moderately hard and had a sweet-and-sour taste and a strong pickle flavor at a salt concentration of 4.6%，sugar concentration of 4%，and when fermentation was carried out at 25℃.