The aims of this work were to evaluate the effects of blanching and some brownig inhibitors on quality of apple slices packed in modified atmosphere. Elstar and Szampion were the cultivars with the least browning susceptibility, and dipping in saccharose and citric acid solution was quite enough to reduce the enzymatic browning during storage. Vaccum packaging of slices made it possible to obtain the product with best sensory quality among all the tested packaging methods. The most effective method in terms of microflora growth inhibition on slices turned out to be modified atmosphere containing 4% CO2, 94% N2, 2%O2 and nitrogen packaging atmosphere.
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