The influence of pulsed electric fields (PEF) treatment on freeze-drying for potato and strawberry tissues was investigated. Samples were pre-treated by PEF ( E = 400 V cm(-1)) for different treatment times. Freeze-drying was carried out at -17 degrees C and 18.4 Pa or 30 Pa for potato and strawberry tissues, respectively. The effects of PEF pre-treatment was compared with intact samples. The drying time was reduced by 35% for potato and 30% for strawberry. The sample rehydration capacity and the electrolytes released during the rehydration were higher for pre-treated samples. Strawberries texture was characterized by the hardness, the cohesiveness and the springiness.