The effects of different drying methods on the quality and antioxidant properties of seedless purple grapes were investigated in this study. Four different drying techniques including natural drying, hot-air drying, drying in the shade and vacuum freeze drying was used to dry fresh seedless purple grapes. Moreover, the total sugar, reducing sugar, fructose glucose, total acid, vitamin C, total phenol, total phenolics, total flavonoid, total flavanols, anthocyanins and sensory indicators, antioxidant capacity were detected, in order to compare the effects of different drying methods. The results showed that different drying methods obviously influenced the quality and antioxidant properties of the seedless purple grapes. The time of vacuum freeze drying and hot-air drying were found to be the shortest, 3.5 days and 3 days respectively. Drying in the shade needed the longest time, lasting for 35 days. The total sugar content, total acid content, total phenolic, total flavonoids, total flavanols and anthocyanins of vacuum freeze drying were significantly higher than those of other drying methods, and the antioxidant capacity was also strongest. The correlation analysis showed that the content of phenols was related to the antioxidant capacity. In combination, vacuum freeze-drying was suitable for the drying of non-nuclear purple grapes, and could retain its nutritional and antioxidant content, and the strong antioxidant activity better. Therefore, it could be used as a suitable drying method of purple grapes.