APPLES ARE A WIDELY CONSUMED FRUIT AND HAVE A HIGH POLYPHENOL CONTENT. THE AIM OF THIS STUDY WAS TO ANALYSE THE COMBINED EFFECTS OF OSMOTIC DEHYDRATION (OD) AND OHMIC HEATING (OH) WITH A PULSED VACUUM (PV) ON POLYPHENOL RETENTION DURING THE STORED REFRIGERATION OF APPLE CUBES. TREATMENTS WERE PERFORMED USING A 65°BRIX SUCROSE SOLUTION AT 30, 40 OR 50 °C FOR 120 MIN, AND THEN, SAMPLES WERE STORED FOR 28 DAYS AT 5 °C. OH PROVIDES AN ELECTRIC FIELD OF 13 V CM?1, AND A PULSED VACUUM WAS APPLIED FOR 5 MIN AT THE BEGINNING OF THE PROCESS. THE RESULTS INDICATED THAT A LOWER TEMPERATURE PROCESS (30?40 °C) RESULTED IN THE RETENTION OF MORE POLYPHENOL COMPOUNDS AFTER TREATMENT THAN A HIGHER TEMPERATURE PROCESS (50 °C). NEVERTHELESS, DURING REFRIGERATED STORAGE, WE OBSERVED THAT 50 °C PRESERVED THESE COMPOUNDS BETTER DUE TO POLYPHENOL OXIDASE INACTIVATION. PVOD/OH TREATMENT AT 50 °C WAS DETERMINED TO BE THE BEST RETENTION OF POLYPHENOLS FROM THE FRESH APPLE FOR DEHYDRATING APPLES.