Dried apricots are a type of dried fruit. Apricots (whole, stoned, or as halves) are dried to a water content of 22%, either naturally (air or sun drying) or in drying plants. Apricot "slabs", which are made from overripe fruit which has fallen from the tree, are a particularly sweet and distinctive product. In order to extend storage life and prevent fermentative browning, which rapidly results in darkening of the fruit, the apricots are treated with sulfur vapor (sulfur dioxide, SO2). Apricots are the most sensitive of all dried fruits.