Three drying methods,which include hot-air drying,vacuum freeze drying,explosion puffing drying with different temperature and pressure(with osmotic or without)were compared on the quality of dried hami-melon products.The physical characteristic,nutrition component,microstructure and composition of fragrance were studied.The results showed that : for the vacuum freeze drying,the bulk density and rehydration of the products were the best,the loss of nutrition was the lowest,but the hardness was very low,and the color changed dramatically;for the hot-air drying,the physical characteristic and nutrition component of the dried products were poor,and texture was too hard;the bulk density and rehydration of the products made by explosion puffing drying with different temperature and pressure(without osmotic) was close to the vacuum freeze drying products,and puffing drying with different temperature and pressure(with osmotic) products had the best color and hardness,and much smaller and equally holes.Most melon fragrance were maintained with several new kinds of esters were generated during the explosion puffing drying with different temperature and pressure(with osmotic).The explosion puffing drying with different temperature and pressure can be used in industry as a high efficient,energy-saving drying method.