This study was carried out between 2017 and 2018 to determine physical and chemical influences of two drying methods (drying on wooden fruit drying trays and drying cloths), two harvesting periods (commercial / physiological maturity and late harvest), and two harvesting methods (harvesting by hand and shaking) on dried fruit samples of Hacıhaliloğlu and Kabaaşı cultivars. Titrable acidity, browning level, total phenolic content, antioxidant activity (ABTS), color (L*, a*, b*), pH, humidity and water activity (aw) parameters of dried fruit samples were examined. Results indicated that different harvesting periods, methods and drying methods significantly affected almost all fruit quality parameters. L value was higher in apricots dried on trays than dried on the cloths. L* values of dried apricots ranged from 27,13 to 54,74. Similarly, moisture content and water activity values were also found to be lower in apricots dried on wooden fruit drying trays than dried on clothes. When chemical parameters were examined, it was observed that phenolic compounds and total antioxidant contents decreased with fruit ripening. The effect of the applications on drying efficiency was not determined as significant, on the contrary, the individual weights of the dried apricots harvested at the late period were found significantly higher and the number of dried apricots per kilogram was lower. As a result of the study, it was concluded that in sun-dried apricot production, harvesting at late period and the drying on trays positively affected various quality parameters.