In this paper， Jintong 8 yellow peaches selected as the raw material were peeled by manual peeling， lye peeling， ultrasound-lye peeling and superheated steam peeling， respectively effect of peeling methods on drying characteristics and physico-chemical properties of yellow peach by combined osmotic dehydration and heat pump drying was studied. Water loss （WL）， solid gain （SG）， moisture content and drying rate were analyzed and the drying characteristics of yellow peach during the combined drying processing were also achieved. The pulp yield， colour， carotenoid content， texture， microstructure and pectin dissolution were measured. Results showed that WL and SG presented the nonlinear increasing trend along with the osmotic dehydration process， meanwhile， the moisture and drying rate decreased along with the heat-pump drying process. Peleg model had a good fitness （R2 > 0.95） to the WL. The pulp yield （0.96 g/g）， carotenoid content （71.14 μg/g）， pectin dissolution （0.23 g/g） were higher than other groups when ultrasonic-lye peeling method was employed. The minimum ΔE value（2.42）， the highest b* value （42.82）， and the better hardness （2 019.54 g） and chewiness（1 087.72） were also found in yellow peaches peeled by ultrasound-lye. Therefore， ultrasound-lye could be considered as an effective peeling-processing technique.