The aim of this thesis was to determine the influence of root pruning in different cutting treatments on the growth, yield and physicochemical properties of the 'Cripps Pink' apple fruit. The research was conducted during 2019 in a high-intensity apple orchard of the 'Cripps Pink' variety in the Neretva River Valley. Root pruning was performed in 4 treatments with 3 repetitions, and 5 apple trees were included in each repetition. Different treatments are denoted by the letters A, B, C and D, where treatment D is the control treatment (without root pruning), while other treatments differ depending on the distance of the cut from the apple trunk. Root pruning was done mechanically, with a root pruner in the dormant stage. Monitoring of the apple growth and yield indicators revealed a significant reduction in vegetative growth in root pruning treatments compared to control. In treatment B, the greatest influence was found on the reduction of vegetative activity in the form of a reduction in shoot length and trunk growth. The highest values of yield per tree, the number of fruit per tree and yield efficiency was also found in treatment B, and the lowest in treatment D. After harvesting and based on physicochemical analysis of the fruit, it was found that root pruning significantly reduced fruit weight in relation to the control treatment. A significant effect of different root pruning treatments on reduced fruit height was found in treatment A, B and C compared to treatment D, while a significantly smaller fruit width was found in the control treatment. Fruit firmness was significantly higher in the fruit from treatments A, B and C compared to control treatment D. A higher proportion of soluble dry matter was found in the fruit from treatments B and D compared to the fruit from treatments A and C. The highest starch degradation index was found in the fruit from the treatment D. Root pruning in different treatments did not have a significant effect on the proportion of total acids and the ratio of soluble dry matter and total acids. Physicochemical analysis of the fruit showed that from treatment D was significantly more mature than fruit from the treatments where root pruning has been performed and accordingly have a significantly shorter storage capacity. The most complementary (red) colour of the fruit was found in fruit from the treatment B, while the lowest intensity of complementary red coloration was found in the treatment A. Root pruning had a positive effect on reducing vegetative growth, increasing yield and a positive effect on some physicochemical properties of the 'Cripps Pink' apple fruit.