Abstract: It is necessary to pretreat fruits and vegetables due to higher energy consumption in deep processing. As a closely watched method concerning fruits and vegetables pretreatment, moderate electric field (MEF) induces both electrical and thermal effects, which will change the microstructure of fruits and vegetables. This change will affect the rheological properties, and further the textural properties. However, the correlation between the rheological and texture properties of apple tissues under the influence of MEF is still unknown. Aiming to clarify the correlation between the rheological and texture properties of apple tissues under the influence of MEF, this paper investigated the creep, dynamic viscoelasticity and TPA texture properties of apple tissues under the influence of MEF, and studied the effects of electric field strengths (15 ～ 90 V/cm) and temperature (30 ～ 70 ℃) on the viscoelasticity and TPA parameters of apple tissues. Given this, the correlation between rheological and textural properties was expounded. The results showed that compared with the water bath treatment at the same temperature, MEF treatment can make apple tissues soften quickly. The hardness, brittleness and chewiness of apple tissues were decreased linearly with the increase of the electric field strengths and temperature. The mechanical properties of apples dominated by elastic characteristics were not changed by MEF treatment, and the viscoelasticity of apples decreased with the increase of the temperature and strengths of electric field treatment. Instant elastic modulus(E₀) was significantly positively correlated with storage modulus(G') (P<0.05), and the correlation coefficients were 069 respectively, indicating the change of elasticity of apple tissue during pretreatment. Therefore, E₀ ,and G' can be used as an elastic factor. Coefficient of viscosity factor(η₀) was significantly positively correlated with loss modulus (G") (P<0.05), and the correlation coefficient was 0.94, indicating the change of viscosity during pretreatment. Therefore, η₀ and G" can be used as viscosity factors; There was a significant positive correlation between damping factor (tanδ) and delay time (T₁) (P<0.05), and the correlation coefficient was 0.88, so tanδ and T₁ could be used as indexes to measure the proportion of viscoelastic change in the pretreatment process. On this note, parameters E₀, G", T₁ were selected as evaluation indexes for the rheological properties of apple tissues based on Pearson correlation coefficient. The results of principal component analysis showed that the hardness, brittleness and Chewiness were significantly positively correlated with the viscoelastic factors (P<0.05), while the resilience, cohesiveness and viscoelasticity were not significantly correlated (P>0.05), because the cohesiveness and resilience of apples were related to the fracture and deformation caused by nonlinear deformation, which was different from the viscoelastic parameter properties obtained in the linear range. It was observed that the cell structure of untreated apple tissue was complete. At 30 V/cm, the cell structure was complete, and a few cells showed a tendency to curl up, which was little different from that of water bath treatment at 40 ℃, and the electrical effect was not significant. At 45 V/cm, the cells had a complete structure, and some cells appeared curled up at the edge under the joint action of electrical effect and electric heating effect. At 60～75 V/cm, a large range of cell tissue collapse occurred, and at 90 V/cm, the cell tissue basically collapsed and lost its support. When the electric field intensity is 45 V/cm, the apple tissue cells will gradually collapse with the increase of temperature (40～60 ℃). At 70 ℃, the cells are severely deformed and lose their support. Under the condition of 45 V/cm and below, the influence of electric field does not change with temperature. When the field strength is greater than 45 V/cm, even if the action time is short, the texture and viscoelasticity of apples can be greatly affected at a lower temperature, the hardness is reduced, and the cohesion has no significant difference, indicating that a short time of high field strength treatment is suitable for the pretreatment of canned products. The results of this study can provide theoretical support for improving the technological conditions of fruit and vegetable pretreatment by medium voltage electric field.