Abstract: The dried products of spinach,pot herb mustard and carrot were obtained by hot air drying,vacuum drying and freeze-drying respectively,and the effects of the three drying methods on their qualities,such as rehydration properties,color and nutrition indexes,were studied. The results showed that the qualities of freeze-drying products are the best with puffed texture,the highest rehydration ratio and the better color. But the hot air drying products have poor quality properties,such as the lowest VC,caroteniods and chlorophylls contents and the biggest density. The quality of carrot product is better than that of spinach or pot herb mustard.

Key words: drying, vegetable, dried products, quality