One of the most well-liked and delicious fruits in the world is the grape. In many regions of the world where grapes are grown, the drying process is a significant industry for grape preservation. This study attempts to compare the characteristics of drying seedless grapes using two drying methods, natural- sun drying and microwave drying. We note that sun drying depends mainly on weather conditions, as the temperature ranged between 28 to 37 ⁰C and the relative humidity ranged between 51to 72%The incident solar radiation ranges from 266 to 1103 W/m2.was during the experiment period. Natural- sun drying leads to contamination of the product as a result of its infestation with insects and microbes and thus leads to a decrease in the quality of the product, while microwave drying uses two powers, P80 and P100. We found that P100 uses less time for compared to drying P80, and microwave drying preserves the product in terms of infestation by insects and dust. He noted that microwave drying is better in terms of saving drying time, preserving the product from insect infestation, and unifying the color of the product compared to natural- sun drying. It uses more time and exposes the product to insect infestation and a difference in the color of the resulting product