Abstract:In order to achieve quality control of salted fresh apricot fruits after desalting，The performance of normal pressure desalting and ultrasound-assisted desalting processes was studied.The single factor test and orthogonal test were employed to optimize the desalting conditions with desalting rate as the evaluation indicator.The optimal normal pressure desalting process was optimized as soaking with the solid-to-liquid ratio of 1∶4 （g/mL）for 6 h with three times of water changing.The ultrasound-assisted desalting process was optimized as ultrasound treatment at 200 W and 30 ℃for 180 min.According to the quality indicators of desalted apricot fruits，ultrasound-assisted desalting outperformed normal pressure desalting.