The objective of the research study was to assess the processing usefulness of selected varieties of dessert apples in terms of browning potential. The research material constituted 8 varieties of apples that were popular in the home market: ‘Alwa’, ‘Boskoop’, ‘Cortland’, ‘Golden Delicious’, ‘Jonagold’, ‘Ligol’, ‘Lobo’, and ‘Szampion’. The browning potential was determined based on the changes in colour parameters of the apple flesh (ΔE*, ΔL*, Δa*, Δb*) and the changes in absorbance of the apple flesh extract (ΔA₄₄₀) over time. The research showed high varietal differences in terms of the browning potential. The tendency to darken is connected with the content of polyphenols; however, it depends much more on the content of ascorbic acid in the flesh of fruits. The fruits of the ‘Szampion’ variety were characterized by the smallest browning potential. In the samples of this variety, the differences in the individual colour parameters after 24 h of storage were the lowest (∆L* = 1.9; ∆a* = 1.5; ∆b* = 2.5; ∆E* = 3.5) and the change in the absorbance of apple flesh extract was minimal. Therefore, it was concluded that the fruits of this particular variety could be recommended to manufacture naturally cloudy juices and apple pulp products and adding ascorbic acid to the technological process would be not necessary.