Abstract:To explore the effect of different drying methods on the quality of Rosa rugosa'Feng Hua'and to provide theoretical basis for the optimization of drying process of rose.The effects of vacuum freeze drying，vacuum drying and heat pump drying on the appearance，color，nutrition and active ingredients of Rosa rugosa'Feng Hua'were investigated.The shrinkage rate and sensory quality of Rosa rugosa'Feng Hua'were found to be the best in the vacuum freeze drying method.The three drying methods had varying degrees of influence on the nutritional and active component contents.Under the vacuum freeze-drying treatment，the content of nutritional components（protein，vitamin B12，vitamin C，tartaric acid，malic acid and fumaric acid）and active ingredients（soluble polysaccharides，total flavonoids，proanthocyanidins）were the highest，followed by the content of fat and total phenols.While the content of nicotinic acid did not show significant differences among the three drying methods.Under vacuum drying treatment，the fat content was the highest，while under heat pump drying treatment，the total phenol content was the highest.The results suggest that vacuum freeze drying is the preferred drying method for Rosa rugosa'Feng Hua'，considering both sensory and nutritional quality.