Osmotic dehydration is the pre-treatment method of preservation the fruits and vegetables to increase their shelf life. This method consists of immersing fruits and vegetables in concentrated solutions of salt or sugar. The effect of osmotic dehydration was investigated on the color and chemical characteristics of dehydrated fruits (apple and pear) in fructose osmotic solutions. Difference in CIE-LAB, chroma - C* and hue angle H* were performed with a Chroma Meter CR-400/410. Apple (