In this research, the effect of dehydration on total phenolic amounts, total flavonoid, total carotenoid, antioxidant activity values of pear cultivars (Santamaria, Margerit, and Deveci) dried by hot-air (oven) at 50 and 90 °C temperatures was investigated. The moisture contents of control groups of pear fruits were found between 79.12% (Deveci) and 83.39% (Santamaria). The moisture contents of pear samples dehydrated at 50 and 90°C changed between 8.39 (Santamaria) and 12.11% (Deveci) to 8.27 (Santamaria) and 14.17% (Deveci), respectively. The phenolic results of pear varieties for control groups were determined between 3.33 (Deveci and 38.43 GAE/100 g (Margarit). Total phenolic contents of pear fruits dried at 50 and 90 °C varied between 73.98 mgGAE/ 100 g Deveci) and 114.81 mgGAE/100 g (Santamaria) to 148.89 mg/100 g (Deveci) and 176.48 mgGAE/ 100 g (Margarit), respectively. In addition, total flavonoid contents of pear samples dried at 50 and 90 °C changed between 99.56 mg/100 g (Deveci) and 229.56 mg/100 g (Santamaria) to 254.00 (Deveci) and 392.89 mg/100 g (Santamaria), respectively. While antioxidant activities of pears dried at 50 °C change between 30.44% (Deveci) and 44.90% (Santamaria), the antioxidant activities of pears dried at 90 °C were determined between 60.52% (Deveci) and 67.47% (Santamaria). Results obtained exhibited some fluctuations depending on drying temperatures compared to the control.