This research investigated the appropriate for osmotic dehydration of pumpkin. The first step the appropriate condition for steam blanching was studied. Blanching for 6 minutes was found sufficient to inactivate peroxidase enzyme. In the process of osmosis, the ratio between pumpkin to sucrose syrup with the WL and SG were studied and found 1:3 appropriate condition for osmosis. The maturity of pumpkin were studied. It was found young pumpkin contained moisture 87-92% Total Soluble Solid (TSS) 6.0-9.0 ํBrix had highest overall acceptable sensory score (p<=0.05). After that experiments were conducted on determination of concentration of sucrose at 50 and 70 ํBrix, Temperature at 50 and 70 ํC and time of osmosis at 3 and 5 hours. The result showed that the condition at 70 ํBrix 70 ํC and 5 hours had highest WL and SG (p<=0.05) and found the condition at 50 ํBrix 70 ํC and 5 hours and dehydration at 60 ํC use about 8 hours 15 minutes had highest acceptable sensory score (p<=0.05). Citric acid was usedwith sucrose syrup on osmotic dehydration. The result showed that citric acid increased WL and SG were increased significantly (p<=0.05) and 1%(w/w) received the highest overall acceptable sensory score. Sodium chloride was used with sucrose syrup and citric acid on osmotic dehydration. The result showed that sodium chloride increased WL and SG were increased significantly (p<=0.05) and 0.5%(w/w) received the highest overall acceptable sensory score. Next, experimental trials were conducted on determination of temperature for drying at 50, 60 and 70 ํC. The result showed that 60 ํC and 8 hours 15 minutes had Beta-carotene and highest overall acceptable sensory score (p<=0.05)
