Taking cantaloupe as material,the effect of vacuum freeze-drying on different varieties of cantaloupe slices were studied,slices shape,cantaloupe weight loss rate,total sugar and vitamin C content were compared under vacuum freeze-drying,to select suitable varieties for cantaloupe chips.The results showed that, the main technical parameters of vacuum freeze-drying preliminary study were:cold trap temperature of -34.8℃,vacuum degree 130 Pa,the heating temperature was 30-50℃.Compared with different varieties of cantaloupe,combined processing characteristics of cantaloupe,sensory properties of soft texture of the fruit,the color of the chips products shape were not ideal.More suitable for vacuum freeze-drying was hard texture of cantaloupe processing chips.