Abstract: The experiment on rose drying was conducted with microwave vacuum drying equipment to improve quality of dried rose and reduce the drying time. Effects of different microwave power and vacuum pressure on quality of dried rose were studied. The results showed that with vacuum pressure increasing, the drying rate of rose was increased by moisture transpiration, and temperature rising of rose was lower. Drying time was shortened greatly by increasing microwave power. Considering several indexes such as change of shape, color, drying time and temperature, and comparing with hot wind drying，the optimal drying parameters were gained that vacuum, microwave power, drying time were 0.10 MPa, 200 W and 80 min, respectively. The results can provide a new try for dried rose and theoretic basis for industrialized production of rose.