Objective Air-impingement jet drying technology is applied to explore the influence of drying temperature and air velocity on the drying characteristics, color, nutritional quality and antioxidant capacity of Prunus armeniaca L. cv. Diaogan.Methods P. armeniaca samples are blanched and then dried at different temperatures (40, 45, 50, 55, 60 ℃) and air velocity (6, 8, 10, 12, 14 m/s), respectively. The drying characteristics, color, soluble sugar contents, total acid contents, total phenol contents and antioxidant activity were measured.Results The air-impingement jet drying of P. armeniaca primarily falls into a rate-falling drying process. The drying curve and drying rate curve are significantly (P<0.05) affected by drying temperature but not significantly (P>0.05) by air velocity. The contents of soluble sugar, ascorbic acid, total acid, total phenol, and antioxidant activity of P. armeniaca are differentially affected by drying conditions. L^* values, b^* values, soluble sugar content, ascorbic acid content, total acid content, total phenol content, and antioxidant activities decreased significantly with increasing drying temperature (P<0.05). However, the activities of polyphenol oxidase and peroxidase are not significantly affected (P>0.05). In addition, air velocity has no significant impact on the color, nutritional quality, and antioxidant activity (P>0.05).Conclusion Considering both the drying efficiency and product quality comprehensively, a drying temperature of 50 ℃ and an air velocity of 12 m/s are selected as the optimal conditions for the air-impingement jet drying of P. armeniaca. Under these conditions, the drying process to reach the final moisture content requires only 16 h. This technology features a short drying cycle and produces high-quality dried products, demonstrating certain practical values.