Using New Zealand Kiwifruit as experimental material,osmotic dehydration of kiwifruit slice was optimized by the response surface method.Based on the single factor experiments,the key factors including osmotic time,osmotic temperature,solute concentration and solid-liquid ratio were selected to design the four-factors and five-levels central component experiments.Furthermore,the regression equation between response values and the factors was established using the response surface method.The best parameters were: osmotic time 265 minutes,osmotic temperature 39.7℃,sucrose concentration 62.3 percent and solid-liquid ratio 1:9.5.