The aim of this study was to investigate on how the saturation of apples by osmotic substance influence on the freezing and thawing process. The research material was a osmotically dehydrated apples (3 h at 30°C and 1 h at 70°C) frozen and stored for one month at the temperature of -35ºC and than also after thawing. It was found that the osmotic pre-treatment caused shortening of the total time of freezing – the shortest was the freezing time for apple after 1h of dehydration at the temperature of 70°C. The decrease in cryoscope temperature was also noticed. The total time of thawing was longer then the total time of freezing and the cryoscope temperature for that process was higher.