http://orgprints.org/7557/ Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples Gobbi, Dr Serena Genna, Dr Angela Cerasi, Dr Michela Kelderer, Dr Markus Senesi, Dr Emilio Processing, packaging and transportation Nowadays the demand for fresh or minimally processed fruits and vegetables is increasing but few have organic origin; among all fruits, fresh-cut apples are very much appreciated from the consumers. The aim of this work was to investigate the effect of an anti-oxidant treatment and the influence of cultivar on the quality of minimally processed organically grown apples during shelf-life. Cv Golden Delicious and cv Pink Lady were used, and the anti-oxidant treatment was carried out by dipping the apples in a solution of citric acid 1% and ascorbic acid 0.5%. After washing and core removing, apples were mechanically cut into 8 slices and dipped for 15 min-utes in the anti-oxidant solution. After draining, the excess water was dried with absorbing paper; then the apple slices were packaged in polythene boxes and stored at 3±1°C. Some slices were packaged without previous treatment as a control sample. Chemical and physical parameters were studied after 0, 2, 5 and 7 days of storage. Results showed that both cultivar could be used to obtain high quality fresh-cut products which can be stored at least for 7 days, and the antioxidant treatment had a positive effect in preserving apple characteristics. 2006 Conference paper, poster, etc. NonPeerReviewed other http://orgprints.org/7557/1/paper_organic_apple.doc Gobbi, Dr Serena; Genna, Dr Angela; Cerasi, Dr Michela; Kelderer, Dr Markus and Senesi, Dr Emilio (2006) Influence of cultivar and dipping pre-treatment on quality of minimally processed organically grown apples. Joint Organic Congress, Odense, Denmark, May 30-31, 2006. http://orgprints.org/7557/http://orgprints.org/7557/1/