Abstract:Sanhua plum slices were processed by hot air drying，infrared drying，and microwave drying to explore the effects of different processing methods on the drying rate and nutrient quality of Sanhua plum slices and investigate the effects of the three drying methods on color，microstructure，hardness，elasticity，chewiness，rehydration ratio，volume shrinkage，total sugar，total acids，total phenols，and vitamin C of Sanhua plum slices.The results showed that the microwave drying method showed a high drying rate and short drying time，while infrared drying method showed a low drying rate and long drying time.Sanhua plum slices processed by infrared drying showed a significant color difference，serious tissue structure and volume shrinkage，poor rehydration，texture characteristics，and palatability，and severe nutrient loss，while those by hot air drying showed bright color，compact structure，flat surface with cracks，moderate rehydration，hardness，and chewiness，the best elasticity，and the highest total sugar content.Compared with infrared drying，hot air drying ensured superior nutrient content.Sanhua plum slices processed by microwave drying showed good color，loose structure，and moderate total sugar content（5.32 g/100 g），and the volume shrinkage，hardness（2 829.76 g），chewiness（2 535.03 J），rehydration ratio（2.86），total acid content（14.16 g/100 g），vitamin C content（18.28 mg/100 g），and total phenol content（32.12 mg/100 g）were superior to those by infrared drying and hot air drying.As revealed by the comprehensive analysis，microwave drying was superior to the other two drying methods，which provided a preferable alternative method for the processing of Sanhua plum.