Abstract: Using the microwave drying technology, this paper took moisture content, misture loss rate and sensory score as evalution indexs standard, and made a single factor experiment to define the suitable microwave power and material load witch to affect the drying properties of ginkgo fruit.Result showed that the ratio of microwave power to material load (microwave power density) , higher microwave power density carried out to shorter drying time.Microwave power density of>10 W·g^-1or<6 W·g^-1, the microwave drying subsection process of ginkgo fruit was contained two stages:speed-up and speed-down, while microwave power density in the 4.71⁹.19 W·g^-1, the microwave drying subsection process of ginkgo fruit was contained three stages:speed-up, constant-speed and speed-down.Material load 60.0 g, microwave power 385 W (microwave power density6.42 W·g^-1) , the best sensory quality score of dried products was 7.A kinetic model of moisture content and action time of microwave drying of ginkgo was established by Matlab based on experimental data and test of fit was carried out for the model.Results showed that model of page could accurately describe the microwave drying process of ginkgo fruit, coefficients of models were above 0.999 and the moisture content and drying rate at each period could be described by the equation obtained.