The study is aimed to enhance the shelf life of ivy gourd through the solar drying method in open, forced and natural convection mode. Ivy gourd is treated as the primary agent to prepare medicines and the stems, leaves and owers are used to cure diseases related to diabetics, ulcer, skin. The normal shelf life is 2-3 days and it can be increased up to 6 months with an effective drying process. The experiment is intended to nd the best drying process among the open, natural and forced convection mode with an initial dipping method with ascorbic acid, lemon juice, sugar solution, honey solutions individually and a control sample (without dipping). A 3kg sample of ivy gourd is dipped in 10g/L of each of the solutions and it is used for the three drying processes individually. The obtained results are indicating that the forced convection method for ascorbic acid is best among the other drying method, with the highest moisture diffusivity is 7.88×10 − 8 m 2 /s and the lowest activation energy of 21.12 kJ/mol. It was observed that the drying kinetics of ivy gourd should be considered an indicator of e ciency for solar drying technique from an environmental safety perspective.The in uence of dipping solution and drying mechanisms on the functionalities of drying are discussed with suitable illustrations. drying method, dipping solution, operating conditions, and storage conditions. The dipping pre-treatment mainly affects the nutritional values, which is out of the scope of this paper and requires future work.