Abstract:The cherry powder was prepared by three drying methods，including hot air drying，vacuum freezedrying and vacuum drying.The effects of drying methods on the physical and chemical qualities of cherry powder as indicated by water quality，solubility，fluidity，color，anthocyanin and polyphenol content and antioxidant capacity was studied.The results showed that vacuum freeze-dried cherry powder had the lowest moisture content（4.46%），the best solubility（52.36%），the color closest to cherry and the highest anthocyanin content（5.85 mg/g）and polyphenol content（2.13 mg/g）.The vacuum freeze-dried cherry powder exhibited the highest antioxidant capacity and free radical scavenging ability，but the mobility was the worst.The hot air dried cherry powder had the biggest bulk density（0.45 g/mL），the minimum angle of repose（38.36 °），and the best fluidity.In conclusion，the drying method had a great effect on the quality of cherry powder.Considering the physical and chemical qualities of cherry powder，vacuum freeze-drying was more suitable for producing high quality cherry powder.