This research is aimed to investigate the effect of 3-O-caffeoylquinic acid (3-CQA) on 5-hydroxymethylfurfural (5-HMF) formation and color parameters during drying of four kinds of fruit crisps (apple, pear, apricot and plum). Results showed that the amount and composition of carbohydrate caused that different fruits produced different amount of 5-HMF: plum＞apricot＞apple＞pear. Soaking of fruit crisps with 3-CQA significantly increased the 5-HMF formation and HMF content is positively related to soaking and drying time. 3-CQA also promoted the browning during fruit drying via decreasing L^* but increasing C^* values. However, blanching decreased the formation of 5-HMF and the browning during fruit drying.