Abstract:In order to investigate the relationship between the phenolic composition of different parts of persimmon slices and the uneven color change during microwave drying，persimmon slices were divided into three parts A，B，and C from top to bottom and zones 1 and 2 from outside to inside. From the perspective of enzymatic browning，the distribution characteristics of moisture，total phenols，soluble tannins，total flavonoids，and polyphenol oxidase（PPO）and peroxidase enzyme（POD）activities in different parts of fresh persimmon slices were explored. The results exhibited that in the longitudinal direction，the moisture content decreased from top to bottom，while the POD activity showed the opposite trend. The distribution of total phenol and total flavonoid contents was A>C>B，and the soluble tannin content in the ascending order was A1C>A. In the lateral direction，the distribution of moisture content and PPO and POD activities in zone 1 was lower than that in zone 2. The content of total phenol，soluble tannin，and total flavonoid demonstrated a trend of A1B2，and C1>C2.Additionally，principal component analysis showed significant differences in the composition of active ingredients in different parts of persimmon slices.