Abstract: In order to study the effect of different drying methods on non-enzymatic browning of Gannan navel orange slices, hot air drying, heat pump drying, microwave vacuum drying and vacuum freeze drying were used to treat navel orange slices.The prepared products were stored at 25℃ for 8 months, and the change of non-enzymatic browning indexes were measured regularly.The results showed that the browning index and 5-hydroxymethylfurfural content as follows: Hot air drying（20.38 and 44.79 μg·g⁻¹）＞ heat pump drying（17.67 and 32.41 μg·g⁻¹）＞ microwave vacuum drying（12.53 and 12.72 μg·g⁻¹）＞ vacuum freeze drying（5.79 and 6.21 μg·g⁻¹）, two indicators showed an increasing trend with the extension of storage time.The contents of reducing sugar, L-ascorbic acid and total phenol as follows: hot air drying（14.52 g·hg⁻¹g, 24.85 mg·hg⁻¹g, 6.87 mg·g⁻¹）＜ heat pump drying（21.49 g·hg⁻¹, 43.28 mg·hg⁻¹, 9.56 mg·g⁻¹）＜ microwave vacuum drying（29.54 g·hg⁻¹, 67.29 mg·hg⁻¹, 12.46 mg·g⁻¹）＜ vacuum freeze-drying（39.36 g·hg⁻¹, 82.18 mg·hg⁻¹, 15.60 mg·g⁻¹）, the three indicators showed a decreasing trend with the extension of storage time.In conclusion, microwave vacuum drying and vacuum freeze drying have better control effect on non-enzymatic browning of navel orange slices, and the products prepared by vacuum freeze drying have the best quality and the least loss of related nutrients.