Vitamin C, or ascorbic acid, has many roles in the body, most of which have to do with its antioxidant capacity. The content of vitamin C in fruits, including apples, during storage, degrades at the expense of its participation in specific biochemical processes flowing in them. The degradation of ascorbic acid, however, depends on storage temperature regime and the particularities variety. It is therefore important to find that optimum temperature for each variety in order to maintain an organic value of apple fruit for a long a period.