The fruits are an important source of vitamins, minerals and dietary fibre, in addition, they also contain a number of other useful substances. Fruits and vegetables typically contain up to 90% water, 9.5% various organic compounds and 0.5% minerals. The high moisture content leads to the fact that fruits and vegetables are easily affected by phytopathogenic microorganisms, and the preservation of the crop is a complex of organisational and technical tasks. Spoiled fruits are a significant amount of resources, including land and water, as well as energy and other inputs and labour, that have been wasted as the goal of providing food to people is not met. Creation of unfavourable conditions for the development of microbes, can prevent spoilage of various fruits and berries. The aim of this study was to investigate the effect of dehydration, freeze drying, sous vide, and sugaring methods on physicochemical properties of apples and bananas. The following determinations were conducted to evaluate the impacts of the variety preservation methods on the quality of fruits: dry matter content with water content, vitamin C level, FRAP analysis, reducing sugars, and organoleptic properties. Fresh fruits, vegetables, and berries contain a large amount of vitamin C. Fresh fruits have the maximum value. Ascorbic acid decomposes under the influence of high and low temperatures. But in dried fruits, useful properties are preserved.