In general, organic grown apples (Malus x domestica Borkh.) are not treated with chemical fungicides to pre-vent storage decay and these fruits may suffer up to 30% decay during storage. Preliminary experiments had shown that hot water dipping of apples may be an alternative. To inhibit Gloeosporium rot (Pezicula alba, P. malicortis) water temperature may be of about 50°C and dipping time from 60 sec up to 240 sec. The objec-tive was to determinate the suitable hot water treatment that prevent decay incidence and maintain fruit qual-ity (firmness, scale symptoms). In between the years 2002 and 2005 the test were repeated and a recom-mendation for the apple varieties in the area Northern Germany was elaborated
