Abstract:To explore the effect of excipients on the storage stability of freeze-dried mulberry powder，and to improve the quality degradation of fruit powder during storage. The DPPH free radical scavenging ability，anthocyanin content，color value and microstructure of fruit powder at different storage temperatures were determinedandthey reflected the effect of excipients on freeze-dried fruit powder.The results suggested that the storage quality of fruit powder was best at low temperature（5 ℃）. The addition of maltodextrin（MD），arabic gum（AG）and whey protein isolate（WPI）could improve the storage stability of fruit powder，which indicated that excipients could reduce the reaction rate by increasing the activation energy of reaction，and then delayed the quality deterioration of freeze-dried mulberry powder during storage.Among them，WPI and its complex exerted the best effect on improving the storage stability of fruit powder.Compared with the original pulp（OP）group，the DPPH scavenging ability inthe WPI and MDcomplex groups at 5 ℃decreased by 46.2%，and the color improvement rate was 0.054/d，which decreased by 64.8% compared with the OP group，and the color value activation energy increased to 37.03 kJ/mol.The analysis by scanning electron microscopy showed that the fruit pulp after the addition of excipients could form a loose and porous microstructurewith smooth surface and similar pore size.Among them，WPI formed a network coating structure with good ductility，uniform pore distribution，uniform size and smooth surface，which increased drying efficiency and reduced the loss of nutrients and antioxidant components.