Objective To investigate the differences in chemical components and bacterial diversity on the surface of Citrus reticulata at various drying temperatures(35、45、55、65℃).Methods At various drying temperatures,Citrus reticulata from Dahongpao produced in Chongqing Wanzhou was dried.By using HPLC,the effects of various drying temperatures on the hesperidin,hesperidin,and kaempferin concentrations in Citrus reticulata were examined.By using GC-MS,the effects of various drying temperatures on the Citrus reticulata volatile components were examined.The differences in bacterial population structure on the surface of Citrus reticulata at various drying temperatures were examined using high throughput sequencing.Results The higher the temperature,the quicker Citrus reticulata will dry.The amount of hesperidin and hesperidin in Citrus reticulata was not significantly affected by different drying temperatures.The amount of Citrus reticulata increased as the drying temperature rose.GC-MS analysis identified 15 main components in Citrus reticulata,and the proportion of some volatile aroma components decreased with the increase of drying temperature;Such as laurylene,linalool,carvol α-Orange aldehyde,etc.With the increase of drying temperature,the dominant bacteria of Proteobacteria has an upward trend.At the same time,the dominant bacteria of Halomonas and Porphyromonas have changed to Metallobacterium.Conclusion If the drying temperature is too high,the volatile components in the dried Citrus reticulata may be transformed or destroyed due to the instability of heating.The difference of the bacterial flora on the surface of Citrus reticulata at different drying temperatures may cause the change of the volatile components in the later aging process.Considering the quality of dried tangerine peel,low temperature and hot air drying is the better drying method.