The invention refers to improvements in a process for manufacturing dehydrated fruit. The improvements consists in a plurality of steps where the previously conditioned fruits are infused in a solution containing sweeteners, ascorbic acid, citric acid and water, the acidity parameters being controlled, as well as the total level of sucrose dissolved and contained in the product, the content of humidity of the products and the activity of the water therein. The improvements provide advantages to the dehydrated fruits obtained by this process, like enhanced sensorial characteristics, i.e., an improved color, flavor and natural texture. In addition, the final application of the product is improved, since the lower amount of humidity supplied to the final product increases the useful life of the product and improves the sensorial profile of the application. Another embodiment of the dehydrated fruits obtained by this improved process, is that the product functionality is optimized during the drying process, since the adherence of the product is avoided, this being beneficial to the production system. The improvements of the present invention result in a dehydrated fruit with a soft consistency, which are crispy but tender, and not susceptible to change color by oxidation or another cause during the elaboration or after in the final application of the product.La invención que se propone se refiere a mejoras realizadas en un proceso para elaborar frutas deshidratadas. Las cuales consisten en una serie de etapas en donde las frutas previamente acondicionadas se infunden en una solución que contiene edulcolorante, acido ascórbico, acido cítrico y agua, controlándose los parámetros de acides, el nivel total del sacarosa disuelta y la contenida en el producto, el contenido del humedad de los productos, así como la actividad del agua en éstos. Mediante las mejoras introducidas se obtienen ventajas tales como, que, las frutas deshidratadas obtenidas mediante este proceso presen
