The pretreatment of French bean and the following its freezing was studied to obtain the material suitable for its long term freezing storage. The investigated object was made by dwarf yellow pod varieties (Laura, Tara) and yellow stake Atlas (Mamut type) one. The studied material was blanched in the water solutions at 60, 80 and 100°C with 1%, 2% or 5% NaCl and CaCl₂ at 1%, 2% respectively. The blanching time was 30, 60 and 120 s. The samples were air frozen at -35°C, the frozen material placed into the air-tight polyethylene bags and stored for 6 months at -30°C. The stored samples were assessed organoleptically every 14^th days. The longer blanching time at 100°C, the proportionally greater drip loss was recorded, in the extreme case up to 18% of sample weight before freezing. Application of NaCl and CaCl₂ affected changes of the cryoscopic point values. The not blanched samples underwent more intensive structure “lignification”.

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