The effect of the addition of CaCl2 and / or ascorbic acid as well as different blanching temperatures on textural characteristics and some other qualities of dehydrated carrot slices were evaluated chemically, physically, histologically and sensory perception. The results ascertained that the pre-treatments affected the quality of dehydrated carrot slices. The carrot sample blanched at 70°C for 30 minutes had the best rehydration ratio, texture quality, firmness, total pectin as galacturonic acid and total caroteniods as I3-carotene ex‌cept for Hunter color, L, a, b and sensory attributes. Adding ascorbic acid improved the values of Hunter color (L, a, b) and sensory attributes of dehydrated carrot slices. A relationship existed between blanching temperature and textu‌ral quality, pectin and Ca++ ion concentration of the dehydrated carrot slices. Thus pectin and Ca++ ion content as some of major tissue compo-nents, playing an important role affecting textural-structural characteris‌tics of dehydrated carrot slices.