In order to study the characteristics and quality changes of hot air drying (HAD) of prune, fresh prunes were used as raw material to investigate the quality changes under five different blanching conditions, and to investigate the changes of colour and aroma of prune during the hot-air drying process with different temperatures and air speeds. The results showed that the blanching temperature of 90 ℃ and the blanching time of 90 s could maintain better VC and anthocyanin contents (1.13, 12.42 mg/100 g) and inhibit peroxidase (POD) activity and polyphenol oxidase (PPO) activity (0.99 ∆OD470/min·mg, 0.57 ∆OD420/min·mg). The effect of drying temperature on time was more significant than that of air speed on time (P