Abstract:In this paper, green pepper was dried by microwave-vacuum freeze drying method. The effects of microwave power, moisture content at intermediate conversion point and vacuum freeze drying time on vitamin C content, sensory score, rehydration ratio and a * of green pepper dried products were studied. The microwave-vacuum freezing combined drying process was optimized by single factor experiment and response surface experiment, and the nutritional components and flavor of green pepper combined drying products were compared and analyzed. Finally, the effects of microwave-vacuum freeze drying, microwave drying and vacuum freeze drying on the drying quality of green pepper were studied. The results showed that the optimum conditions of combined drying were microwave power 381.17 W, moisture content of intermediate conversion point 61.81 %, vacuum freeze drying time 12.04 h. Three kinds of green pepper combined drying products have certain differences in nutritional components and flavors. The green pepper products with microwave-vacuum freeze drying and vacuum freeze drying were superior to those with microwave drying in texture, microstructure, and some physicochemical indexes.