Abstract: In this study,the main nutritional components of dried mangoes,papayas,strawberries and mulberries were analyzed and the internal structure of dried fruits was analyzed by texture profile analysis(TPA). A comprehensive analysis on the quality of dried fruits was carried out with sensory and microbiology. The results showed that the four kinds of dried fruit were all high sugar products,and the contents of soluble sugar and total sugar in dried strawberries were the highest,which were 55.66% and 97.26%,respectively. The contents of protein and flavor amino acids in dried mulberries were higher than those in the other three dried fruits,and dried mulberries were typical low-Na,high-K(K/Na was 4827)food. The content of crude protein in dried mangoes was the lowest,but its EAA/NEAA was as high as 55.51%,which indicated that the amino acid composition of dried mangoes was reasonable. Moreover,the hardness,chewiness and cohesiveness of dried papayas were the best,and flesh integrity ability was the strongest,while the palatability of them was the worst. Finally,the indexes of heavy metals and pathogenic bacteria with limited standards of the four kinds of dried fruits did not exceed the criterion. The quality characteristics of four kinds of dried fruit were analyzed in this paper,and the indexes of dried fruits were clarified,in order to provide theoretical guidance for the market application of dried fruits.