Open sun drying (OSD) is most common method of sapota drying in Western Ghats of India. Crop temperature, around the crop, solar temperature and rate of moisture evaporation are the important parameters of OSD of sapota. In this paper, an attempt has been made to study the OS drying characteristics of sapota slices, i.e., moisture content versus time, drying rate versus moisture content and moisture ratio versus drying time. The convective heat transfer coefficient operating in open sun drying conditions (natural convection) of sapota slices has also been determined based on the values of constants, C and n, which were obtained by linear regression analysis from experimental data for sapota slices. The quality parameters of sapota slices, i.e., acidity, pH, reducing sugar, non-reducing sugar, protein, carbohydrates, ash, colour (L, A and B value) before OSD and after OSD of sapota slices have also be determined.