In order to select a drying method that has less influence on the quality of lily, the indexes of color difference, enzyme activity related to browning, antioxidant capacity and chemical index content of lily samples treated by three different drying methods (FD: freeze-drying; CD: convective drying; VCD: vacuum convective drying) were measured, and the correlation between each index was discussed. The results showed that the color difference of FD samples was the smallest, while the activities of PPO and POD were the highest, with the highest contents of hydrolyzed amino acids, polysaccharides and alkaloids as well. The FRAP values of VCD samples had the best antioxidant activity, followed by the FD samples. Therefore, freeze-drying can better preserve the nutrients of lilies, and the quality of dried lilies is also closer to fresh lilies, which provides a certain theoretical basis for deep processing of lilies.