Abstract: The purpose of this project was to make clear how strong the harvesting power is for the apricot harvest in order to provide a theoretical basis for developing its harvesting machinery. The effect of each kind of physiological characteristic parameter of various varieties of apricots on fruit removal force was studied and analyzed. Physiological characteristic parameters and fruit removal force of two varieties of apricots were measured by means of testing instruments and correlation, and fitting analyses were conducted about the relevant testing data through SPSS software. The discovery from the correlation analyses showed that the characteristic parameters related to the degree of the ripeness were highly correlated to its fruit removal force. Among them, correlation coefficients of fruit removal force to contents of soluble solids of Kumaiti Apricot and Luntai Apricot were -0.957 and -0.976, respectively. a* value of the fruit surface red-green color aberration was -0.955 and -0.942, respectively, and correlation coefficients of hardness were 0.957 and 0.904, respectively. Through the curve fitting analysis of the fruit removal force and physiological characteristic parameters, a curve regression equation was set up. The equation established from the experiments of the two varieties was y=-0.09x2+1.853x+5.356；y=-0.016x2-0.23x+18.573, and the R2 of the fitting coefficients were 0.947and 0.954, respectively. The equation of a* value of the fruit surface red-green color aberration was y=-0.043x2-0.751x +11.194; y=-0.036x2-0.587x+9.617, and the R2 of the fitting coefficients were 0.952 and 0.910, respectively. The equation of the fruit surface hardness was y=-0.014x2+1.021x-4.115; y=-0.0203x2+1.039x-2.229; and the R2 of the fitting coefficients were 0.965 and 0.925, respectively. The varying range between them was 2-8 N, and the range between the hardness was 4.0-8.9 kg/cm2. The grade could be marked 'soft.' a* value of the fruit surface red-green color aberration was from 1 to 5. The analyses demonstrated that the fruit removal force became weakened with the increase of the soluble solids, and decreased with the rising value of the fruit surface red-green color aberration; the lower the separating force, the weaker of the fruit surface hardness, that is to say, the separating force became weaker with the increasing fruit maturity.