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Results are presented of research, the aim of which has been to determine the selected physicochemical qualities, including electric quantities, of apple purées and pulpy juices obtained from them. The characteristics of the electric properties have covered the measurements of impedance (Z) and effective resistance (R), admittance (Y) and conductance (G), as well as equivalent parallel capacitance (Cp) and equivalent series capacitance (Cs). Changes have been determined in the purée properties relating to the technology of production as well as the function of diluting and the storage period. Apple purées, depending on the production technology, are characterized by the diversified, characteristic ranges of the resistivity and conductivity values. As the degree of the purée dilution rises, conductivity of juices falls. These relationships remain true throughout the purée storage period. In the conditions of the experiment, the measured values of resistivity and conductivity of pulpy juices clearly determine the content of apple purées in juices.

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