The aim of this work was to investigate the effect of pulsed electric field on kinetics of immersion freezing and thawing, and quality of freeze-thawed apple. The time of each freezing and thawing stage was distinguished. The quality of freeze-thawed products was assessed by mass loss, textural properties and color change. PEF application resulted in 3.5-17.2% total freezing time reduction. The phase transition stage during freezing was up to 33% shorter in comparison with the untreated samples. The total thawing time was reduced by 71.5%. Maximal mass loss (8.9%) was noticed for apples treated by 50 pulses at 5 kV/cm. However, the samples treated by 10 pulses at 3 kV/cm were characterized by lower mass loss (1.6%) as compared to the untreated samples (2.3%). PEF treatment changed the color of samples (Delta E = 5.74-19.58). The results of the research indicate that it is possible to modify freeze-thawed products' texture by PEF application. (C) 2014 Elsevier Ltd. All rights reserved.