Two different dried product samples (sheet, raisins) were produced from fresh husk tomato. Chemical analysis, minerals, Hunter color and volatile components were determined for both two dried samples. Results indicated a highly vit.C content(134.67mg/100g) in fresh fruit while in dried sample were (8.40mg/100g), maximum content of reducing sugars and fat in dried sheet sample (48.45 and 7.46 %) and high values of non-reducing sugars, total sugars, ash and fiber in raisins(31.14,71.81,7.95 and 20.04%)  accompanied with higher levels of calcium, magnesium, phosphorus, potassium and sodium. Drying process caused a reduction in lightness (L) values and increment in (a) values of redness and yellowness (b). Rehydration quality of raisins was improved and gave higher values of organoleptic characteristics than sheet samples. Methyl chavicol and cadinene (Gamma) were the two major volatile compounds found in fresh husk tomato fruits (54.1 and 14.75%). Many new volatile compounds were also found in the two dried products (sheet and raisins) where, Dill apiole compound was the main compound in sheet and raisins samples (64.1 and 66.6% ) and reached to 2/3 percent from all the other compounds. Keywords: Husk tomato – dried sheet –raisins– volatile compounds