(1.In order to study the effects of different drying methods on physicochemical properties，antioxidant activity，and volatile substances of red pepper and to improve the nutritional quality of dried red pepper products，hot air drying，solar drying，and vacuum freeze drying of fresh red pepper were examined.The results showed that compared with fresh pepper，the levels of carotenoid，ascorbic acid，total phenols，total flavonoids，and antioxidant activity of red pepper dried were decreased after all three drying methods.The colors of solar dried samples and fresh samples were most similar，with a highest L*value of 82.91±0.59 and a lowest ΔE value of 7.78±0.52.The three drying methods markedly affected antioxidant activity of red pepper，with solar dried samples showing the highest antioxidant activity and vacuum freeze-dried samples showing the lowest antioxidant activity.Correlation analysis suggested that total phenols，flavonoids，and ascorbic acid contents of red pepper were positively correlated with antioxidant activity.Eighty-two types of volatile substances were identified using gas phase ion migration spectrometry.Solar drying resulted in an increase of numerous volatile substances such as ketones and aldehydes;2.this method therefore outperformed hot air drying and vacuum freeze drying.In conclusion，solar drying helps produce high-quality red pepper products.Applying gas phase ion migration spectroscopy combined with principal component analysis of flavor substances provided a scientific basis for the optimization of processing methods of dried red peppers.)