Abstract : Nowadays, the growing interest in consumption of fruit and vegetables raises the question of processing impact on their nutritional benefits. This issue was focused here on apple phenolic compounds and dietary fibres and on two processed products: minimally processed apples and applesauce. These nutrition-related compounds were followed step by step during apple processing. This approach was completed with physical and sensory measurements on the processed products. Sensory analysis and measurements of the rheological properties of the applesauce studied highlighted their specific characteristics and stressed the importance of raw material on such properties. In the case of minimally processed apples, physical and sensory measurements illustrated the industrial feasibility of this product and allowed to choose the best atmosphere/cultivar combination. The follow-up of phenolics and dietary fibres during apple processing into applesauce underlined the importance of the different processing steps arrangement. A first cooking step led to extraction of part of the phenolics and pectic substances in the puree, where they were maintained after refining. However, these compounds were partly deteriorated during storage of apple puree in a heated flow-regulating tank. Overall, Phenolic compounds and antioxidant capacity were preserved during applesauce processing but the fibre content decreased. Yet, the soluble proportion of these dietary fibres, as well as their hydration properties, increased. Both fibres and phenolics were maintained for minimally processed apple, after 12 days of cold storage. Hence, minimal processing preserve nutritional qualities but the shelf-life of such products is still to short to allow large-scale production.