In this paper,the effect of pectinase to the soluble solids content of pepino fruit juice was researched.With Pepino fruit as the raw material,pepino fruit juice enzymatic extraction process was optimized by Response Sur-face Methodology.The results indicated that the initial pH value,quantity of pectinase and the cross product of initial pH value and reaction temperature influenced significantly(P < 0.01).The optimal technological parameters were de-termined by ridge analysis: initial pH value 4.1,reaction temperature 46℃,time 82 min,quantity 0.551 g/kg,respec-tively.Under this optimized condition,the verified value reached 7.79,which was basically agreed with the optimal objective values.The repeatable experiment is better.The validation experiment showed that the established model can be used to predict the test results.