The optimization of the drying of apricots was studied using four treatments: (1) blanching and drying; (2) sulfiting-blanching and drying;(3) blanching-sulfiting and drying; and (4) sulfiting-drying to 50% moisture-blanching and finish drying. Levels of sulfiting were from &2000 ppm SO2 and drying was done at 50" to 80°C. The quality of dried apricots was judged by extent of browning development and hardness determination. A surface response statistical design was applied to evaluate the optimum drying conditions. Sulfiting-drying, using 80&1000 ppm SOz at any temperature in the range 5@8O"C, was found to be the best treatment. Thus, sulfite was the major factor in controlling dry apricot quality and would be hard to reduce. Drying time was reduced by 50% when apricots were dried at 80°C compared to 5O"C, and blanching reduced the time by 10 to 20%. Loss of SO2 was greater than 50% for all treatments.