The effect of osmotic-convection drying on the mechanical properties of apples was studied. Both the osmotic dehydration and convection drying were shown to cause the changes in the mechanical properties of apples. These were manifested in the loss of natural 'tenderness' and an increase in the 'plasticity'. For the osmotic dehydration, the changes were the bigger, the higher were the degree and temperature of osmotic dehydration, and molecular weight of osmotic solute.