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Traditional method of drying peach has numerous defects such as high microbial load, necessity of using SO2, undesirable appearance, color, brightness and high shrinkage, while the osmotic dehydration is a suitable process to produce a final product of better quality (flavor and color) without SO2 application. These experiments were conducted based on a statistical randomized complete block design of 3 treatments. (Sucrose solution, glucose syrup and a mixture of the two). After determination of osmotic process time requirement with the above-mentioned solutions, the osmotic process was performed on samples for the determined time and then samples were sun
dried. A complete process takes about 6 hours. The sensory experimental results such as color and taste as judged by panel showed that osmo-sun dried samples obtain a better grade than the traditional ones. Therefore, the osmotic dehydration method can be used as a suitable process to improve quality of traditional (sun–dried) products.