Abstract: In order to study the effects of different drying methods on non-enzymatic browning of navel orange slices in southern Jiangxi, four methods of hot air drying, heat pump drying, microwave vacuum drying and vacuum freeze drying were used to treat the navel orange slices. The prepared products were stored at 25℃ for 8 months, and the changes of non-enzymatic browning indexes were measured regularly. The results showed that the browning index and 5-hydroxymethylfurfural content of dried navel orange slices were 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). With the extension of storage time, the contents of the two indexes showed an increasing trend. The contents of reducing sugar, L-ascorbic acid and total phenols were as follows: hot air drying (14.52 g·hg⁻¹, 24.85 mg·hg⁻¹, 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). With the extension of storage time, the contents of the three indexes showed a decreasing trend. In summary, microwave vacuum drying and vacuum freeze drying had better control effect on the non-enzymatic browning of navel orange slices, among which the product prepared by vacuum freeze drying had the best quality and the least loss of related nutrients.