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Thesis is focused on thy drying of apples and their changes during long-term storage. The theoretical part was written using the research, which brings findings about the drying of apples, their requirements during sale, selection of right raw material, interventions against enzymes and sensory analysis. The sensory analysis was a significant part of the practical part, because the practical part was based on it. Objective of the thesis was to compare three varieties of dried apples. By the scaling-point test there were not discovered by differences between varieties, but during each assessed descriptor there was discovered, that the quality is decreasing. The serial test was used as a second test of the sensory analysis, which determined the development of sensory quality and ordering of samples from the best to the worst. It was discovered, that all there varieties kept their specific characteristics for five months, i.e. eight months from the commencement of production. Longer storage was assessed as inconvenient.

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