Saskatoon berries (Amelanchier alnifolia Nutt., cv. Thiessen and Smoky) were dehydrated using freezedrying (FD), vacuum microwave drying (VMD), air-drying (AD), and a combination of air-drying and vacuum microwave drying (CD) methods. All processed berries had significantly reduced (P < 0.05) total phenolics and anthocyanin contents in addition to reduced antioxidant activities, as compared with fresh frozen (FF) berries. FD berries rendered the highest amount (P < 0.05) of anthocyanin and antioxidant activities, followed by VMD berries. The CD dehydration resulted in intermediate results between VMD and AD. The substantial decrease in both total phenolics and anthocyanin content in berries was corresponded to significant (P < 0.05) losses in antioxidant capacities measure in different model systems.

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