Drying agents have been widely used in the past. The main chemical component of the drying agent is potassium carbonate, which can increase the drying speed of grapes. However, after using the desiccant, due to the thinning of the peel, it is extremely vulnerable to mechanical damage when removing stems, and it is easy to absorb water and deteriorate in a humid environment. In recent years, more and more new drying technologies have matured and achieved good results: drying with solar dryers can make full use of sunlight, shorten the drying time, improve the hygienic quality of products, but the production cost is high The large energy consumption and small production capacity seriously restrict the development of this method; hot air drying is widely used, simple and easy to operate, can shorten the drying time, and drying at 30 ℃ can better maintain the color of seedless white grapes; Microwave vacuum drying can remove the oxygen in the air, quickly reduce the water content of fruits and vegetables, control the activity of enzymes, reduce enzymatic browning; gas jet impact technology does not add chemical reagents and additives, safe and hygienic, and better preserve the nutrition of materials value.