How can the glycemic index for dried apricots be less than for fresh ones?

The factor is nearly 2 to 1. Not that I am complaining. I rehydrate dried apricots in the refrigerator and put them in cereal and fruit salads. It just seems strange that the drying process should make such a large difference. If anything, it would seem that the index should be higher, since the essence of the apricot is being shrunken into a smaller volume.