Abstract: 【 Objective 】To analyze the contents and components of main soluble sugars and organic acids in apricot fruits of different varieties, so as to provide the basis for apricot fruit quality evaluation and varieties improvement.【 Methods 】The contents and components of soluble sugar and organic acid in two Xinjiang apricot varieties in different developmental stages were determined by high performance liquid chromatography (HPLC), and the changes of their components and contents in different developmental stages were analyzed. 【 Results 】Three main soluble sugars, fructose, glucose and sucrose, were detected in Xinjiang apricot fruit and their contents of three kinds of soluble sugars and total sugars showed an increasing trend during fruit development. In the early stage of fruit development, that was, from the fruitlet to the hardcore stage, glucose was the most important soluble sugar, accounting for 62.4% to 72.8% of the total sugar. With the development of fruit, glucose content began to decrease, while sucrose content obviously started to increase in the turn to full-ripe stage, accounting for 1/3 of the total sugar. The fructose content of different varieties began to increase in the middle and late stages of fruit development. At fruit ripening, glucose and sucrose become the main soluble sugars, accounting for 78.7%-87.3% of the total sugars. The accumulation mode of soluble sugar changed from glucose accumulation mode to glucose and sucrose accumulation mode. Four organic acids, malic acid, citric acid, quinic acid and tartaric acid, were detected in Xinjiang apricot fruit. At ripening stage, the main organic acids in fruit were malic acid, citric acid and quinic acid, accounting for 82.6%-99.8% of the total acids. In the whole development stage, malic acid and tartaric acid showed a downward trend, while citric acid and quinic acid showed an upward trend. From the fruitlet stage to the enlargement stage, both of the varieties were dominated by malic acid and quinic acid. Fromf the color conversion stage of Chang saimaiti, the content of quinic acid increased rapidly, the content of malic acid decreased, and gradually changed from malic acid to quinic acid. The malic acid content of Yilangtumuxiuke decreased rapidly, the citric acid increased rapidly, the tartaric acid decreased gradually, and the quinic acid did not change significantly.【 Conclusion 】In the later stage of fruit development, soluble sugars change from glucose to sucrose and glucose, organic acids change from malic acid to malic acid and quinic acid and citric acid and quinic acid. Quinic acid has little effect on fruit acidity. The soluble sugars and organic acids of different apricot varieties show significant differences in the whole process of fruit development. The difference of sugar and acid components and content cause the difference of taste of apricot fruits of different varieties.