Abstract: Taking Huangguan pear, Jinguang, Meiyu and XG051111 fresh pears as raw materials, on the basis of single factor tests, L₁₆（4~5） orthogonal test was used to optimiz the drying process parameters of hot air drying method for dried pears, and the effects of the parameters on quality of dried pears（appearance, sourness-sweetness, stone cells, firmness, and aroma） were studied. The results showed that the optimal drying technique parameters were as follows: thickness of pear slices 12 mm, hot steaming time 9 min, baking temperature 60 ℃, baking time 24 h.Varieties（lines） of pears showed the greatest influence on the quality of dried pears. Jinguang dried pear had golden color, sweet and sour taste, moderate softness and hardness, and variety aroma, and the highest comprehensive score. XG051111 dried pear had yellow-brown color, many stone cells, higher sweetness, and the lowest overall score. The moisture content of the four varieties（lines） of dried pears was 13.18%～14.80%.