Abstract: Taking ‘Xiaobaixing’ apricot as the test material, the whole tree was sprayed with 200 times and 400 times diluted EM bacteria during the leaf development stage, and sprayed with clear water as the control（CK） was used to study the regularity of the longitudinal and transverse diameter of the fruit.The fruit quality index, firmness and color index（L^*,a^*,b^*） at the mature stage were measured, and the color comprehensive index（CCI） was analyzed, the effects of spraying different concentrations of EM bacteria on the development and quality of ‘Xiaobaixing’ apricot were evaluated, in order to provide reference for application of EM in apricot production.The results showed that there were significant differences between 400 times EM bacteria treatment, 200 times EM bacteria treatment and CK,and the effect of 400 times EM bacteria agent treatment was significantly better than 200 times treatment and CK.The apricot fruits treated with 400 times EM bacteria entered the coloring and maturation stage earlier than those treated with 200 times and CK.The vertical and horizontal diameter changes of the fruits treated with 400 times EM bacteria were higher than those of the other two treatments.The soluble solid content of 400 times EM bacterial agent treatment could reach 23.00%,the invert sugar content was 4.20 percent point and 4.52 percent point higher than 200 times EM bacteria treatment and CK respectively, and the reducing sugar content was higher than 200 times EM bacteria and CK respectively 1.14 percent point, 1.34 percent point, dry matter content up to 24.31%,sugar content up to 21.30%,11.63% and 35.66% higher than 200 times of EM and CK respectively.To sum up, foliar spraying of ‘Xiaobaixing’ apricot with different concentrations of EM bacteria could significantly improve fruit quality such as single fruit weight, dry matter content, soluble solids content, invert sugar content, and reducing sugar content.EM bacteria could promote the development and ripening of ‘Xiaobaixing’ apricot.