Delicious apples were stored at four temperatures from 0�C to 20�C to produce fruit at different stages of deterioration. At regular intervals, the texture, flavour, and overall quality were assessed by a taste panel, and the flesh firmness, titratable acidity, soluble solids and starch content were measured. It was found that changes in flavour, texture and overall quality were highly correlated and that acceptability of fruit held at higher temperatures declined at a faster rate. During storage there was a decrease in flesh firmness and titratable acidity that was highly correlated with flavour, texture and overall quality. The use of either measurement would seem to be suitable to assess whether fruit were of a sufficiently high quality to warrant marketing. Soluble solids increased during storage but tended to stabilize at a maximum level of about 14%. Starch content decreased during storage to a level where it was undetected by the iodine test. Neither measurement appeared suitable to grade fruit for marketing.