Abstract: 【Objective】 To explore the effects of different dehydration methods on the metabolism of phenols and quality characteristics of non-nucleation white raisins.【Method】Xinjiang non-nucleation white grape was used as the experimental material, and two methods of dry treatment, natural shade drying and oven drying, were adopted. Samples were collected at a mass reduction of 10% to determine the amphetamines of fruits in the dehydration process of different drying methods, changes in acid-lyase (PAL) content, cinnamic acid-4-hydroxylase (C₄H), 4-coumar-coenzyme A ligase (4CL), flavonoids, and total phenolic content.【Result】The results showed that the content of total phenols and flavonoids decreased in the drying process of natural shade drying and oven drying in the range of 0-60% of mass loss rate. The natural shade dry treatment enhanced the activity of PAL enzyme in the mass loss rate of 15%. Both natural shade drying and oven drying could enhance the activity of C₄H and 4CL enzymes to varying degrees.【Conclusion】By studying the relationship between the browning degree and the phenolic substances in the dehydration process of the seedless white grape, we know that the hot air drying treatment has a certain inhibitory effect on the browning of the seedless white grape.