The effect of blanching and/or glucose impregnation at atmospheric pressure or in vaccum on the kinetics of moisture transfer during the first falling rate period of air drying of apple was analyzed. The moisture diffusivity of water (Deff) was strongly decreased by glucose uptake during impregnation step as well as volume shrinking Studies of the cell structure rising transmission electron microscopy revealed that both pretreatments did not modify in a great extension rite cell wall resistance to water flux.