Apricot fruits are rich in sugars, fibers, minerals, vitamins, phenolic compounds, and carotenoids, which are involved in various functions, including taste and color . From the point of view of consumer acceptance, size, color, flavor, aroma, and firmness are among the most important pomological characteristics related to fruit quality along with sugars, organic acids, and volatile compounds . The sensorial quality of fruit was reported to be affected by cultivar, maturity, total sugar, organic acids, sugar/acid ratio, volatile compounds, fruit color, size, and texture . The apricot fruit has a short shelf life and loses its quality in a short time . For this purpose, different transformation methods (canning, freezing, and drying) are frequently utilized to extend the shelf life of the product. In this line, Brasiello et al. 6 reported that fruit drying is a preservation technique to extend fruit consumption by reducing the moisture and the microbial load. The increased demand for fruits in the international markets implies continuous research and improvement of technologies to maintain quality and extend the shelf life of product . There are different pre-treatments procedures used prior to apricot drying, including immersion in chemical solutions , blanching , and physical pre- treatments . Combining the drying process with different pre-treatments such as sulfuring or blanching improves the dried product quality . The untreated sun-dried fruits generally have low production costs. Guclu et al.