The natural apricot powder was prepared by microwave drying (MD), hot air drying (HAD), microwave vacuum drying (MVD) and microwave convection drying (MCD) and their nutritional, physical, sensory and antioxidant propertieswere compared. Significant differences among the determined quality terms of the four products were observed（P＜0.05）, the MVD and MCD products had the higher total sugar and reducing sugarand the latter had the least loss in total phenol and V_C content while the HAD product the best retention of total acid, the apricot meat powder prepared by MD had the lowest hygroscopicity and caking degree. The apricot meat powder prepared by MCD method had the smallest bulk density and repose angle and the highest sensory score（95.2）. The ability of reducing power, scavenging DPPH, superoxide anion and hydroxyl radical of apricot meat powder showed a significant quantity-effect dependence. The apricot meat powder prepared by MVD showed the strongest DPPH radical scavenging ability while the apricot meat powder by MCD had the highest hydroxyl radical (88.5%) and superoxide anion radical scavenging capacity (85.1%) as well as the maximum reducing power (1.98).