In order to explore the suitable drying technology of fresh Potentilla anserina， six different drying technologies [hot air drying (HAD)， heat pump drying (HPD)， carbon fiber far-infrared drying (CFFD)， carbon fiber far-infrared combined heat pump drying (CFFCHPD)， vacuum pulse drying (VPD) and vacuum freeze drying (VFD)] were used to dry fresh Potentilla anserina. The effects of different drying technologies on the drying time， drying energy consumption， appearance quality (color， shape)， taste (physical property)， taste， rehydration ratio and other sensory characteristics， nutritional quality (reducing sugar， vitamin C) content of fresh Potentilla anserina were determined. The drying technology of fresh Potentilla anserina was comprehensively evaluated by analytic hierarchy process. The results showed that CFFCHPD could effectively shorten the drying time， which was 9.76%， 21.95%， 31.71%， 60.98% and 243.91% shorter than CFFD， HAD， HPD， VPD and VFD， respectively. The drying energy consumption of CFFCHPD， CFFD， HAD and HPD was significantly different (P<0.05). The drying time and energy consumption of CFFCHPD were the lowest， and VPD was the highest. After drying， the brightness of fresh Potentilla anserina became darker， and the color was reddish and yellowish. Except for VFD， the L* value of Potentilla anserina dried by other methods was significantly lower than that before drying (P<0.05)， and the a* value and b* value were significantly higher than those before drying (P<0.05). There was no significant difference in elasticity between different drying methods (P>0.05)， but there were significant differences in hardness， adhesiveness and chewiness (P<0.05)， among which HPD was the highest and VFD was the lowest. After drying， the richness of Potentilla anserina was significantly different； compared with VFD， the rehydration ratio of other drying methods decreased by 9.97%， 11.58%， 12.61%， 15.95% and 19.18%， respectively. After drying， the reducing sugar content of Potentilla anserine L. was significantly increased (P<0.05)， which was 111.21%， 106.57%， 97.92%， 93.46%， 82.96%， 60.28% higher than that of fresh Potentilla anserine L. respectively. Except for VFD method， the content of vitamin C was significantly decreased (P<0.05). The content of reducing sugar in VPD method was the highest and the content of vitamin C was the lowest. The content of reducing sugar in VFD method was the lowest and the content of vitamin C was the highest. The comprehensive evaluation results using the analytic hierarchy process were: CFFCHPD>HPD>CFFD>HAD>VFD>VPD， and the comprehensive score of CFFCHPD was the highest， followed by HPD. This study provides a reference for the application of modern drying technology of fresh jute.

Potentilla anserine  /  drying  /  sensory evaluation  /  nutritional quality  /  analytic hierarchy process