Atmospheric pressure plasma can represent a valuable alternative to the traditional methods used for the decontamination and browning inhibition of fresh and minimally processed fruits and vegetables, particularly for apples. The treatment can be achieved at room temperature or at temperatures assuring the integrity of the product. Using gas plasma treatments, the use of water and chemical biocides, such as chlorine can be avoided, with a positive consequence also for the environment. In this entry some aspects such as the mechanisms involved in the microbial inactivation, the possible chemical side effects, and the influence of the variability related to the substrate are reviewed. The effect on the antioxidant properties of the products are not known, but some positive effects on the enzymatic activity can be observed. Further studies should be conducted in order to understand the role of plasma reactive species in the nutritional and chemical modifications of the tested agricultural products and the penetration power of the reactive species into the tissues.