Objective: The effects of microwave intermittent drying on water dynamics and microstructure of persimmon slices were studied. Methods: Different microwave power （280, 350, 420, 490 and 560 W） were selected to dry the persimmon slices intermittently. The moisture dynamics and migration of persimmon slices during drying were monitored, and the color, texture and microstructure of persimmon slices were analyzed. Results: There were three obvious water peaks corresponding to bound water （T₂₁）, immobilized water T₂₂） and free water （T₂₃） in fresh persimmon. With the increase of drying time, the transverse relaxation time of immobilized water and free water decreased significantly. The values of L^*, a^* and b^*decreased significantly with the increase of microwave power. The ΔE, hardness, elasticity and chewiness increased with the increase of microwave power. With the increase of microwave power, the shrinkage and collapse of persimmon slices become more and more obvious. Conclusion: Lower microwave power can get better quality dried persimmon products.