The study was designed to identify changes in physical and chemical parameters during the vegetation process of selected varieties of fruit. Experimental material consisted of Jonagold apples, Elkat strawberries and Bonaparte tomatoes. The fruits were examined to determine the content of water, soluble solids, ash and volatile substances. Other evaluated rates included the contents of S, H, N, C and calorific value of fruit. The findings showed significant differences in the content of soluble solids level during fruit ripening. There was five-fold increase in the contents of volatile substances in mature apples. The largest amounts of sulfur and nitrogen were found in tomato fruit. During the investigated vegetation period the most notable reduction in carbon (by 10%) and calorific value (by 8%) was observed in apples.