Healthy food consumption has increased the production of fruit based value-added products as a result of the awareness of their high contents of bio-active compounds like vitamins, minerals, dietary fiber and antioxidants. High moisture content in fruits can generate losses in post-harvest storage. The dehydration process based on water activity reduction, is an option for overcoming such losses. Regular hot air drying could affect negatively the quality properties of the fruit due to the long times at high temperature. Power ultrasound (US) application during the convective drying has been used as a new method to decrease drying time. The aim of this work was to evaluate the effect of the convective drying assisted by ultrasound on drying time and aroma losses of tamarillo (TS) and mango slices (MS). An experimental design was developed, showing the positive effect of ultrasound during convective drying process. Power ultrasound (20 kHz, 45 W) was applied during drying test at 50°C, applying 5 and 10 minutes of ultrasound each half hour intermittently. Weight loss of samples was measured every hour until moisture content of 10.0±1.0% (wet basis). Aroma measurement was development by SPME method. The results were compared with fresh fruit data for all tests.