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An experiment was conducted at the Department of Vegetable Science, Horticultural College and Research Institute (HC & RI), Tamil Nadu Agricultural University (TNAU), Periyakulam, with the objective of evaluating the influence of different drying techniques on the quality attributes of Mundu chilli (Capsicum annuum L.). The study was carried out using a Factorial Completely Randomized Design (FCRD) with three replications to ensure statistical validity and precision. The experimental material comprised four F₂ progenies developed from selected parental crosses: PKM CA 38 × PKM CA 33 (denoted as C₁), PKM CA 32 × PKM CA 20 (C₂), PKM CA 32 × PKM CA 33 (C₃), and PKM CA 20 × PKM CA 08 (C₄). These genotypes were subjected to five different post-harvest drying treatments, namely T₀ – Control (open shade drying), T₁ – Sun drying, T₂ – Oven drying, T₃ – Solar cabinet drying, and T₄ – Heat pump-assisted drying. Among the genotypes, the F₂ cross PKM CA 20 × PKM CA 08 (C₄) exhibited the most favorable response to the drying techniques in terms of the retention and enhancement of key quality parameters such as capsaicin and oleoresin content. This was followed by the cross PKM CA 32 × PKM CA 33 (C₃), which showed notable improvements in capsanthin content and colour value. The results of the statistical analysis indicated that all the drying treatments were significantly superior to the control (open shade drying) across the measured quality parameters. Among the various drying methods, heat pump-assisted drying (T₄) was the most effective, resulting in the highest levels of capsaicin, capsanthin, oleoresin, and overall colour value. This was closely followed by solar cabinet drying (T₃), which also performed well in preserving the biochemical and visual quality traits of the dried chillies. These findings highlight the potential of advanced drying technologies, particularly heat pump-assisted drying, in enhancing the post-harvest quality of Mundu chilli and support their adoption for improved processing and value addition in chilli production systems.