White peach slices were chosen as the test material, to explore the changes in physicochemical properties of sugar solution and white peach slices during cycle treatment under osmotic dehydration. Single-stage osmotic dehydration treatment (SODT) with constant sugar solution concentration and multi-stage osmotic dehydration treatment (MODT) with gradually increasing sugar solution concentration were studied. The sugar solution was recycled for five cycles without any adjustment. With the increase of the recycles, sugar solution showed low viscosity, indicating the dilution of the solution, which was found especially in SODT. Because of the low osmotic pressure differences between solution and samples, lower water loss and solid gain were observed in samples treated by SODT, which induced the significant increase in electrical conductivity, turbidity and ΔE. Based on the combined utilization of sugar solution with gradually increased concentration, the osmotic pressure differences could be good preserved in the MODT, contributing to the more water loss and solid gain of samples and the lower changes in electrical conductivity and turbidity of sugar solution. However, the significant browning reaction and the decrease in titratable acid content were illustrated in samples treated by MODT, which could be explained by the more oxygen induced by MODT. Therefore, the MODT could provide a novel idea and a good application prospect for the selection of osmotic dehydration mode of peach slices based on the efficiency of peach osmotic dehydration and properties retention of sugar solution.