The aim of this study was to determine the behaviour of five varieties of plums to the convective dehydration. The research summarizes the results of last two years. The plum trees cultivation has followed the rules and regulations of Organic Farming in the E. U. In order to find out the differences between the fruits organically cultivated and the fruits conventionally cultivated, as concern the dehydration process, two varieties of plums from both organic and conventional cultivation were analysed. Pitted plums have been convectively dehydrated, at the temperature of 50°C, as entire fruits or divided into half. Various comparisons have been made, as regard the type of cultivation and year of production, varieties, kind of division, time of dehydration, level of humidity, tissue structure, main bio-chemical indicators (dry matter, carbohydrates, acidity, vitamin C and total phenolics). Notable differences have been observed, highlighting the changes at the level of the appearance (colour & texture) and as regard the energy saving and health benefits, as well.