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The effects of pulsed light (PL) treatments combined with a quality-stabilizing dip on the quality and antioxidant attributes of fresh-cut 'Golden delicious' apples was studied. Apple wedges were dipped into a solution of 1% w/v N-acetylcysteine and 0.5% w/v CaCl 2 and flashed with broad-spectrum light with an overall radiant exposure of 4, 8, 12 and 16 J. cm-2. General microbial counts, color, firmness, phenolic compounds and vitamin C contents were evaluated over 15 days at 5 ºC. More pronounced reductions of the naturallyoccurring microbiota were observed as the applied PL-dose increased. The qualitystabilizing pre-treatment effectively prevented browning phenomena on the cut-tissue surface. In addition, browning and oxidation were not promoted in PL flashed samples. Indeed, the initial contents in phenolic compounds and vitamin C were even better maintained than in untreated samples. Treatments of 8 and 16 J cm-2 were most effective for maintaining the quality and antioxidant characteristics.

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