This paper is about the research, which included osmoticaly dehydrated apples stored at 4°C for 3 and 6 days, at 15°C for 3 days and at 20°C for 24 hours. The aim of this study was to observe the dry matter content and saccharose profile in that kind of material. The difference in saccharose concentration caused mass transfer inside the material. This process velocity depends on temperature and storage time.