Abstract: The variation of chromatism in dry lemon slices， which have different thickness of slice and maturity during process and storage were studied. The results showed that dry lemon slices had excellent performance in color， high yield and rehydration when the thickness was 0.3-0.4 cm. The lemon slice with higher maturity had serious browning and longer dehydration time during drying. The L* value and b* value of dry lemon slices declined， meanwhile， a* value significantly increased during storage. The browning level of the dry lemon slices with higher maturity were higher than the control. The browning level of mature dry lemon slices reached the maximum degree after stored for one month and the L* value was 33.07， 30.31% lower than the initial value， afterwards， the browning level was in decline， but the decreasing degree was not significant. The L* value of the control decreased faster after stored for 2.5 months， which was 34.44， 38.96% lower than the initial value. Thus， lemon fruits with lower maturity are suitable for production of dry lemon slices.

Key words: dry lemon slice, storage, chromatism, thickness