Abstract: Dried fruits are nutritious, colorful and tasty, and are loved by the public. With the increase of fruit production year by year, how to dry and process a large amount of seasonal fruits within the freshness period and how to reduce energy consumption and save cost under the condition of ensuring the quality of dried fruits is a major problem in the fruit drying industry. This review discusses the advantages and disadvantages of traditional single drying methods,combined drying methods and auxiliary drying technologies and their effects on the quality, nutritional composition and biological activity of dried fruits from the perspective of different drying processing technologies, and provides a summary overview of the current research progress of fruit drying technologies to provide reference for promoting the development of fruit drying processing industry.