Abstract:The product development using hibiscus flowers was limited by seasonal constraints. In view of this problem， the effects of hot air drying and vacuum freeze drying on the nutritional value and storage stability of the flowers of Hibiscus syriacus f. elegantissimus were investigated. The results showed that the content of other basic nutrients except crude ash， soluble sugar， iron， and proline declined after drying. The comprehensive scores of the nutritional quality of hot air drying and vacuum freeze drying samples decreased by 22.78% and 20.13%， respectively， compared with that of fresh samples. The storage experiment indicated that dried samples were superior to fresh samples in terms of the nutritional quality and dietary safety. The storage periods of fresh samples were only 3 days and 7 days under refrigeration， while frozen storage extended the storage period to 90 days. Dried hibiscus flowers maintained stability for over 90 days under all three storage conditions. In summary， drying was applicable for hibiscus product development， with the processed flowers demonstrating significantly reduced requirements for storage temperature and environmental conditions. Although vacuum freeze drying was superior to hot air drying in the matter of physicochemical properties and nutritional quality， it deemed that hot air drying was the preferred technology for drying hibiscus flowers in consideration of costs.