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Effects of drying methods on the stability of phytochemicals and antioxidant properties of ginger (Zingiber officinale) were assessed. The rhizomes were collected at 9 and 12 months after planting and sun-dried, freeze-dried, or oven-dried at 40°, 50°, 60°, or 70° C. Oven drying at 60° C resulted in significant gains of phenolics (441.85 mg.100g−1 d.w), antioxidant activities (78.45 ± 2.04% and 650.45 ± 50.04 μmol Fe (II).g−1 dry extract) of ginger rhizomes at 9 months after planting. Oven drying at 70° C resulted in significant gains of phenolics (450.02 mg.100g−1 dry weight), antioxidant activities (79.34 ± 1.20% and 662.31 ± 17.01 μmol Fe (II).g−1dry extract) of ginger rhizomes at 12 months after planting. [ABSTRACT FROM PUBLISHER]