Abstract: To study the effects of pulsed electric field on collapse temperature and microstructure of apples,the drying experiments of apple were carried out with different drying temperature. The results showed that when the drying temperature at 70℃,the untreated samples had obviously collapse,shrinkage and fracture,however,the treated samples had integrity structure. Meanwhile,the drying time was decreased,the specific energy consumption was reduced and complete drying of apples could be achieved after pulse electric field pretreated.Finally,after pulsed electric field pretreated,the collapse temperature of fruits and vegetables was increased about 20℃,and the moisture content after drying was 1.20%,however,the moisture content of untreated samples was 7.84%. The result was important to solve the collapse phenomena in the drying process.