Abstract:Strawberries were subjected to hot air drying and far-infrared drying at different temperatures（60，70 ℃，and 80 ℃）to analyze the quality characteristics of six types of strawberry powder，including moisture content，vitamin C content，anthocyanin content，polyphenol content，antioxidant activity，and flavor substances.The results showed that the strawberry powder obtained through hot air drying at 60 ℃and 70 ℃had lower moisture content and higher levels of vitamin C，anthocyanins，and polyphenols.Specifically，strawberry powder obtained through hot air drying at 60 ℃exhibited a higher DPPH free radical scavenging rate.The flavor substances in the strawberry powder were primarily classified as alcohols，aldehydes，ketones，acids，esters，and hydrocarbons，and their relative content varied with different drying methods and temperatures.Through cluster analysis，the six types of strawberry powder were divided into three categories when the Euclidean distance was set to 10: those obtained by hot air drying at 60 ℃，those by far-infrared drying at 70 ℃，and those by hot air drying at 70 ℃，hot air drying at 80 ℃，far-infrared drying at 80 ℃，and far-infrared drying at 60 ℃.In conclusion，strawberry powder obtained through hot air drying at 60 ℃exhibited superior quality characteristics.Therefore，in practical production，appropriate drying methods and temperatures can be selected based on specific circumstances.