Fresh berries containing in bioactive compounds are perishable under natural conditions. Drying is one of the most effective processing techniques to extending the shelf life of berry products, and the nutrients and active components of berries can be retained to a great extent. However, the flavor and texture of the final product considerably correlate with drying techniques. Therefore, the present reviewed work summarizes the research progress of berry drying technology by the perspectives of traditional drying technology and innovative drying concepts and explores the research situation of convective drying, freeze drying, vacuum drying, microwave drying and innovative drying technology for berry drying. The dehydration mechanism, pretreatment methods, and drying technology of various berries were summarized. And the effects of different drying treatments on nutritional components of berry drying were presented; application status of mathematical modeling employed in berry drying was also discussed. Moreover, the research direction and development trend of berry drying techniques in the future were pointed out, which are aimed at improving the drying efficiency of berries, preserving the active components of berries to the greatest extent, and promoting the processing utilization of berries and economic benefits in the future to provide a reference for further research and utilization of drying technology.

含有生物活性化合物的新鲜浆果在自然条件下容易腐烂。干燥是延长浆果产品保质期的最有效的加工技术之一，并且可以在很大程度上保留浆果的营养成分和活性成分。然而，最终产品的风味和质地与干燥技术有很大关系。因此，本综述工作从传统干燥技术和创新干燥概念的角度总结了浆果干燥技术的研究进展，并探讨了对流干燥，冷冻干燥，真空干燥，微波干燥和浆果干燥创新干燥技术的研究现状。总结了各种浆果的脱水机理，预处理方法和干燥工艺。并给出了不同干燥处理对浆果干燥营养成分的影响。还讨论了数学模型在浆果干燥中的应用现状。指出了今后浆果干燥技术的研究方向和发展趋势，旨在提高浆果的干燥效率，最大程度地保留浆果的活性成分，促进浆果的加工利用和经济性。有益于将来，为干燥技术的进一步研究和利用提供参考。