Abstract: Anthocyanins are important active components in Sanhua plum. In order to enhance the color protection effects of Sanhua plum fruit billets during lactobacillus fermentation, organic acids were added into the fermentation system, and the anthocyanins contents, total numbers of molds and yeasts of fruit billets were determined regularly, and the combination scheme of organic acids color protectors was optimized by response surface methodology. The results showed that organic acids could inhibit the degradation of anthocyanins, and the degradation of anthocyanins was slower with the increase of organic acids additions. Different organic acids presented different color-preserving abilities, and the order from strong to weak was rosmarinic acid＞oxalic acid＞citric acid ＞acetic acid. Organic acids could inhibit the growth of molds and yeasts, and the survival rates of molds and yeasts were decreased with the increase of organic acids additions under the same fermentation time.Adding 0.3% rosmarinic acid, 0.4% oxalic acid and 0.4% citric acid into the system under 30 d fermentation, the reduction rate of anthocyanins in Sanhua plum fruit billets fermentation was 32.80% compared with that in fresh fruits, while that in control group without organic acid fermentation was 56.27%.