In this study, the hawthorn fruit was dried in a controlled temperature microwave dryerand determined the mathematical model that best predicts the drying time, color valueand product drying curves. Since the horticultural fruit contains important nutritionalvalues, when it is desired to be dried and consumed, optimum drying conditions shouldbe determined. Productions were dried in a temperature controlled microwave dryerunder at temperatures of 50, 60 and 70ºC. Drying times lasted 129, 66, and 45 minutes fordrying temperatures of 50, 60 and 70ºC, respectively. The shortest drying time was at adrying temperature of 70ºC, while the longest drying is at a drying temperature of 50ºC.The Yağcıoğlu, Midilli-Küçük and Page’s mathematical model were used to predict thedrying curves, and Midilli- Küçük model was determined as the best model to predict thedrying curves. In addition, the color values of fresh and dried hawthorn fruit as a qualitycriterion were investigated. In terms of L brightness and a red color values, there was astatistically significant difference between dried and fresh products at all three dryingtemperatures, while there was no statistically significant difference between fresh anddried products at temperatures of 50 and 70ºC in terms of b yellowness value. Thechroma, hue angle and brown values of the fresh products and chroma and brown valuesof the dried products are not differentiating from each other numerically. However, thevalues closest to the fresh product’s chromium and brown values were determined at adrying temperature of 70ºC