The effect of osmotic dehydration parameters on selected mechanical properties of apples was analyzed by applying an experimental design for four factors (comprising 27 measurement points) and three levels of independent variables. A compression test was performed using texture meter TA-XT2i at 1 mms-1 cross-head speed. Mechanical properties of apples were measured as to time, after that the compression force achieved 20 N. Apples treated by mild conditions of osmotic dehydration were characterized by a shorter time to obtain a compression force of 20 N. Mechanical properties of apples after osmotic dehydration were significantly influenced mainly by temperature. Influence of time and concentration of sucrose solution was also significant. Thickness of samples did not affect the studied mechanical properties of osmodehydrated apples.