. The study was undertaken to check the effect of freezing conditions of storing leek on the level of the thawing effluent. Research material was divided into three parts, each of them was stored in other conditions of freezing, at constant temperature of –25°C and –18°C, and at temperature varying from –25°C to –18°C, applying a 48-hour series of change. The amount of the thawing effluent was determined prior to cold storage and in 4-week series, through twenty-four weeks of storage. The said determiniations consisted in the measurement of the amount of effluent by placing frozen leek on a funnel, at room temperature. The measurements were made after three hours. An increase was observed in steady level of the thawing effluent depending on the time of cold storage. The biggest dynamics of increase in the thawing effluent was observed in the case of leek that was stored in conditions of varying temperature, whereas the smallest dynamics was achieved at the constant temperature of –25°C. The research showed that the level of effluent from thawing leek is influenced both by the rate of freezing and the time of cold storage, and by the stability of the storage temperature as well.