Abstract:Four different methods，including hot water blanching，alkaline ethyl oleate emulsion combined with freezing，impregnation，and cellulase were used for the pretreatment of jujube in order to improve the quality of jujube chips.The explosion puffing drying technology was employed for the processing of jujube chips. The effects of different pretreatment methods on the physicochemical properties，texture，color and nutritional quality of jujube chips were explored.The results showed that compared with three other pretreatment methods，the jujube chips subjected to cellulase pretreatment had the moisture content of 3.89%，glass-transition temperature（Tg）of 42.64 ℃，hardness of 495.22 g，crispness of 35.18，bulk density of 5.66%，△E of 4.67，vitamin C content of 449.26 mg/100 g，total flavonoids content of 586.31 mg/100 g，total phenols content of 1 282.64 mg/100 g，and polysaccharide content of 715.74 mg/100 g.Moreover，the cellulase pretreatment method could maintain the color of jujube chips，and also help to form loose and porous structure.