Abstract:Osmotic dehydration is often used in the pickling of vegetables，stir-frying with honey and sugarpreserving of fruits or as the pretreatment of fruits and vegetables before further drying，so as to preserve the nutritional，sensory，and functional characteristics of the materials. Under ultrasonic treatment，fruit and vegetable materials can form micro pores and loose tissue structure，so as to promote infiltration，effectively improve the efficiency of osmotic dehydration，and better preserve the nutrition and sensory quality of fruits and vegetables. This paper mainly summarized the application of ultrasonic technology in the process of osmotic dehydration of fruits and vegetables，expounded its mechanism，and discussed the influence of ultrasonic effect and main influencing factors on mass transfer kinetics of osmotic dehydration and the quality of fruits and vegetables. The results showed that ultrasound could enhance the mass transfer of fruits and vegetables and improve the water loss rate and solid gain rate，and the increase in ultrasonic application parameters（ultrasonic power，ultrasonic time，ultrasonic intensity，etc.） could often promote the osmotic dehydration of fruits and vegetables. The application of ultrasonic technology can affect the quality of fruit and vegetable products to a certain extent，such as product color，texture，and nutritional components. This paper provided a reference for the research on ultrasonic-assisted osmotic dehydration of fruit and vegetable products and analyzed the commercial application prospects and future development trends of ultrasonic application technology.