Abstract: This study used prunus (Prunus domestica L.) as the test material, self-made desiccant (88% potassium carbonate, 8% ethanol, 3% ethyl oleate, 1% potassium hydroxide) and commercial desiccants (Lüzhu brand, Izumi brand, Xinxing brand and Cuilü brand) were used to treat prunus, and the effects of desiccants on the water loss rate, quality and physical and chemical characteristics of dried fruits were investigated. Results showed that the self-made desiccant had obvious advantages over the commercially available desiccants in the dehydration of dried fruits, and under the same conditions, the fruit dehydrated by self-made desiccant was the fastest, up to 26.25%. In addition, the content of soluble solids and titratable acid in prunes treated with different desiccants increased obviously, and the effect of self-made desiccant was better than that of Cuilü desiccants. As for texture characteristics, the hardness and chewiness of dried prunes were increased, but the hardness of dried prunes treated with self-made desiccant was the lowest, which was 1034.62 g, and its elasticity and chewiness were in the middle, which could bring better taste to consumers. The loss of ascorbic acid, total phenols and total flavonoids in dried prunes treated with self-made desiccant was the lowest, which were 25.48 mg/100 g DW, 358.54 mg GAE/g and 3.61 mg/g, respectively. Meanwhile, the scavenging capacity of DPPH and ABTS⁺ free radical in prunes treated with self-made desiccant was 79.75% and 66.79% respectively. To sum up, the self-made desiccant can accelerate the dehydration of prunes, and at the same time have a certain protective effect on the quality of prunes. The research results will provide guidance for the production of prunes.