The effect of sugar solutions (sucrose and trehalose) pre-treatments on the rehydration properties and changes of micro structural properties of carrot and potato slices has been investigated, and compared with no-treated and steam blanched samples. Samples (sliced potato and carrot) were dried in an constant air-temperature box at 323 K, and subsequently, they were rehydrated in water at 298 K and 373 K. Results showed that rehydration properties of dried samples treated with sugar solutions were improved compared with blanched and no-treated samples. According to microscopic measurements and observations pre-treatment of trehalose solution improved the reconstitutional properties of both carrot and potato samples.