The effects of pretreatment solution (no treatment, boiling water, salty boiling water, ethil oleat) on drying time of sour cherry were studied experimentally. The thin layer drying of sour cherries was carried out at three air temperatures of 50, 60, 70°C and with constant airflow velocity of 1 m/s. Drying kinetic, energy consumption and organoleptic properties as taste, visual color and texture were evaluated in dried fruits. Results of experiments showed that pretreatment solutions and air temperatures had significant effect on drying time and organoleptic properties of dried sour cherry. Using of pretreatment solution is necessary before drying process. It reduced drying time up to 80% and energy saving was approximately 83% in comparison with no treatment samples. Results of this research indicated that using of salty boiling water as pretreatment and temperature of 50°C in sour cherry drying process cause the best result in drying time and organoleptic evaluation such as taste quality, visual color and texture suitability of dried fruit. In addition, energy consumption for drying reduced noticeably when sour cherry was pretreated with salty boiling water.