The effects of selected pretreatment methods, i.e. soaking in citric acid, blanching in water and blanching in citric acid, as well as hot-air drying (at 70, 80 and 90 °C), on the retention and relative in vitro bioaccessibility of β-carotene in dried carrots were investigated. The results indicated that the selected pretreatments and drying could enhance the relative bioaccessibility of β-carotene in dried carrots. The relative bioaccessibility of β-carotene in dried carrots increased to 47–73%, while the values in the fresh (13%) and dried untreated (31–47%) carrots were lower. Although significant losses of β-carotene occurred during both the pretreatment and drying processes, bioaccessible β-carotene contents of dried pretreated carrots were in a similar order to those of the fresh carrots, indicating the ability and hence the benefit of appropriate pretreatment and drying processes in maintaining the nutritive quality of a food product.