Abstract:To improve the current common peeling method of yellow peaches，which is characterized by high energy consumption，high pollution and poor peeling effect，a mixed enzymatic peeling was carried out using low power ultrasound with Dangshan yellow peaches as raw material，and the peeling rate and sensory evaluation as indexes. The optimum process conditions were obtained through a single-factor experiment，and a central combination test was designed based on the results of the single-factor experiment. Response surface methodology was used to further optimize the enzymatic peeling process of yellow peaches with the aid of low power ultrasound. The results showed that the optimal peeling rate （95±2）% and sensory evaluation scores 92±3 were obtained under the conditions of pH3.55，temperature 45 ℃，ultrasound time 47 min，enzyme mixture concentration 9.295 g/L and enzyme mixture mass ratio 7∶1. Key words： yellow peach；low power ultrasound；ultrasound assistance；enzymatic peeling；processing techniques