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Selected blanching and dipping pre-treatments performed prior to the hot-air drying process were compared interms of drying efficiency and quality of dried jujubes. Traditional sun drying was also compared. Pre-treatments such asmicrowave, boiling, and dipping in ethyl oleate or glycerol were more effective for jujube drying, although all of the selectedtreatments generally could shorten drying time by 5 to 9 hr and increased the diffusion coefficients of moisture. Moisturecontent was lowest in glycerol dipping treatment, although the difference was not significant, while bulk density was highest inthe boiling method, and the contents of soluble solid and ascorbic acid were lowest in microwave treatment. Browning ofjujubes during hot-air drying, one of the most important indexes of quality deterioration, was most effectively inhibited bydipping in glycerol, which also well maintained the redness. Dipping in ethyl oleate was also good for redness. The content offree sugar and organic acid was higher in hot-air dried jujubes than in sun dried ones, and glycerol pre-treatment was best formaintaining free sugar content although selected pre-treatments reduced them generally. Jujubes with glycerol pre-treatmentgained the highest scores for sensory evaluation in terms of appearance, texture, taste and overall acceptability.