SummaryThree sorts of apple (Idared, Golden Delicious and Jonathan) were dried in a laboratory-type fluidized bed dryer. Apples were cleaned, cored, peeled and cut into 10 x 10 x 10 mm cubes or into slices 5 x 3 mm thick and 40 mm long. A part of the samples was dipped for 3 min prior to drying in 0.1 % ascorbic acid solution. Drying temperature was 80 "C. Some physicochemical and sensory properties of fresh and dried apples were determined. Moisture content in dried samples varied between 9 and 12%. Greater quantity of water results in lower sensory characteristics. The sensory characteristics of apples were determined by a scoring system with weighed factors in a 20-point scale. Glucose, fructose, saccharose, citric acid, malic acid and ascorbic acid levels were analysed by enzymatic methods. Contents of glucose, fructose and saccharose in dried apples were substantially unchanged compared to fresh apples. The drying process had the most influence on contents of citric and malic acids. Higher rehydration ratios were measured in spaghetti-like sclices and in ascorbic acid treated samples. ldared had the best characteristics with regard to physicochemical and sensory results.