The object of this research was to develop the production of osmotic dehydrated mulberry from fresh Chiang Mai mulberries. The first step the effect of mature stage including semi-mature stage, mature stage and fully mature stage on physical and chemical properties were studied. For phytochemical in term of total phenolic compound and the amount of anthocyanin the results showed that the highest of total phenolic compound and the amount of anthocyanin were obtained from fully mature stage. From fully mature stage of fresh mulberry has amount of total phenolic and anthocyanin compound as 80.87 ± 0.15 mg of cyanidin-3-glucosides and 11.38 ± 0.21 mg/mL, respectively. The results of antioxidant activity with DPPH inhibition as 78.65 ± 1.48. Moreover, a study of different concentration of sucrose solution and soaking time indicated that high concentration and soaking time caused the increase of water loss and solid gain in the product. Moreover, the sensory evaluation of the osmotic dehydrated mulberry was also done by 40 panelists with 9 point hedonic scale test, and revealed that were not significantly different (p>0.05) in all osmotic dehydrated mulberry. However, the results showed that appropriate condition for osmosis had the highest overall acceptable sensory score. The results from this research could be use as ratio between mulberry and sucrose solution (concentration 60 ^oBrix) was 1:2 soaking at 60 °C for 2 hr and drying at 70 °C for 5 hr by solar drying cabinet