The influence of three browning treatments (blanching, SO2 and ascorbic acid) and three processing methods (canning, freezing and freeze-drying) on the quality of apple slices of the variety Ohio Beauty was studied. Immediately upon arrival, one third of the fruits was processed. Another third was held in storage at 1°C for three weeks and the remainder was left under the same condictions for six weeks, being both immediately processed after their respective storage time. The results showed that the best treatment was the blanching-freezing combination for all atributes of quality, except for color, in which the ascorbic acid-freezing combination was superior. Freezing was the most suitable processing method for the variety under study. Storage had some infuence on the quality of apple slices, so that the zero weeks storage samples were judged inferior for almost all attributes of quality.