IIn order to investigate the quality difference of ash jujube under different drying conditions, screen suitable drying temperature and time, and provide basic theoretical data and technical reference for hot air drying of ash jujube, postharcrop ash jujube was used as test material in this study. The appearance quality and internal quality of jujube were measured under different drying temperature (45 ℃, 55 ℃, 65 ℃, 75 ℃) and different drying time (4 h, 6 h, 8 h), and the quality of dried fruit was evaluated comprehensively. The results show that: (1) Under treatment at 45 ℃, 55 ℃ and 65 ℃ for 4-6 h, the skin color was brighter, the internal Browning was not obvious, the sensory evaluation score was higher, and the vertical and horizontal diameter of the fruit was little affected. However, with the increase of drying temperature and the extension of drying time, the skin color of the fruit gradually changed from bright to dark, and the red color faded. The yellow color becomes darker and crease obviously, the internal Browning is more serious, and the taste and flavor become worse. (2) The contents of dried flavonoids, total phenols, soluble sugars and titrable acids were higher under the conditions of continuous treatment at 65 ℃ and 75 ℃ for 6-8 h, but the lower epidermal color, internal non-browning, sensory evaluation and fruit shape index were poor under the conditions of 65 ℃/8 h, 75 ℃/6 h and 75 ℃/8 h. (3) The best drying temperature and time of postharvest ash date was 45 ℃/4 h through principal component analysis.