Considering the importance of freeze-drying process to fruits preservation, and the high quality of dried fruits that must be offered to the consumers, the aim of this work was to determine the vitamin C content of fresh and freeze-dried guava, mango, papaya and pineapple, to evaluate the influence of freezing on the vitamin C retention in freeze-dried fruits and to compare the freeze-drying and convective drying using the vitamin C
content as the quality parameter