Abstract: In order to improve the quality of guava fruit powder,fruit powder was made by spray drying technology.The yield,color,nutrient composition,rheological property and antioxidant activity of different fruit powders were compared.The red-fleshed guava fruit powder had a higher yield( 6.44%) and lower water content( 1.14%). While Zhenzhutao guava fruit powder had a lower yield and higher water content,2.99% and 3.34%. Red- fleshed Sijitao guava fruit powder were 44.25° and 203.3 s,respectively.Red-fleshed Sijitao guava fruit powder had a higher content of total flavonoids( 57.15 mg / g),and Zhenzhutao guava fruit powder had a higher VCcontent( 1.91 mg / g).Both of the results of FRAP and DPPH showed the red- flesh fruit powder sample had a higher antioxidant activity( 3.37,7.11 μmol /100 g),followed by Zhenzhu sample( 2.03,4.57 μmol /100 g),and white- fleshed sample( 1.56,3.33 μmol /100 g). This study showed that the red-fleshed guava fruit powder showed a higher content of flavonoids and higher antioxidant activity,and it could make higher quality of fruit powder.