The effects of different methods including hot air drying(HD),vacuum drying(VD),microwave vacuum drying(MVD)and freezing-drying(FD) on product properties, such as sensory characteristics, nutrient content, and microstructure of plum were studied. Results showed MVD method had the shortest time (40 min) (p<0.05)and FD had the longest time (22 h) to dry to a constant weight. In the sensory characteristics of evaluation, the plum by MVD(65-70 ℃,2 kW) was the best. The final product had golden color and a honeycomb structure with rich plum flavors. In addition, the content of organic acid, total phenols and total flavonoids in plum dried by FD were 6.4%、343.33 mg/100g and 135.72 mg/100g, respectively, which were all higher than other drying methods(p<0.05.The content of total sugar in plum dried by MVD (65-70 ℃,1 kW) was the highest (2.21%). In terms of color and microstructure, FD dried plum was the lightest, the value of ΔE* was 5.86 and the microstructure was the best. In conclusion, the quality of plum by FD is the best, but the drying time is 33 times more than MVD. Therefore, FD and MVD should be combined in plum drying process.