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New different products from cantaloupe, peach and apricot either alone or blends of them with different ratio were prepared and dehydrated in sheet form. The effect of dehydration and storage for 9 months at ambient temperature, on chemical, microbiological and sensory characteristics were evaluated. The results showed that, dehydration process caused to increase of reducing sugars and acidity while total sugars, non reducing sugars, protein, ascorbic acid and carotenoids were decreased. Etherdoi:10.21608/jfds.2010.82493 fatcat:ts7ws64vq5hlvntkebc27naawy