Abstract:The characteristics of bayberry fruit in different drying processes were discussed in this paper.The effects of different process conditions on nutrient，color and product quality of bayberry were analyzed.The results showed that fruit drying time by heat pump drying method （16.5 h）was shorter 2.5 h than blast drying method.Compared with blast drying method，heat pump drying method had higher drying rate.The contents of total sugar，polyphenols，anthcyanins and VC in bayberry fruit were higher by heat pump drying.However，there was no significant difference on total acid content in bayberry fruit under different drying methods.Blast drying fruit exhibited more significant color changethan heat pump drying fruit，and blast drying fruit had lower rehydration ratio than heat pump drying fruit.Scavenging abilities of DPPH radical and hydroxyl radical（·OH）were measured to determine antioxidant activity of dried bayberries.The results showed that heat pump drying fruit presented higher antioxidant activity than blast drying fruit.The results indicated that there were significant differences in nutrition and physical properties of bayberry among different drying methods.The best nutrition and antioxidant activity were found in bayberry dried by heat pump drying method.