Physico-chemical quality parameters of apple were measured during storage using standard techniques and fitted to model expressions for developing an overall quality index (I q ). Predicted I q was validated with the trends of sensory scores. Total Soluble Solids (TSS) and acidity varied from 13.2 to 12.3 ºBrix and 0.161 to 0.079%, respectively whereas, Hunter colour values L, a, b and yellowness index were 48.7-56.1, 11.0-19.4, 18.8-20.2 and 84.6-98.2, respectively. The gloss at 45 and 60º incidence angles, density and I q varied from 7.5 to 4.3 and 6.7 to 2.6 GU, 1.01 to 0.96 kg m −3 and 0.26 to 1.02, respectively. The variation in sensory overall quality scores with storage period was found to be in line with computed overall quality index. The I q thus, could be defined as the ratio of product of acidity and TSS to the mode of product of a and b Hunter colour values. The polynomial regression equations for I q with TSS, acidity, a, b, and storage period yielded the correlation coefficients of 0.8443, 0.9838, 0.7130, 0.7183 and 0.9665, respectively; which indicated that overall quality index could be predicted nondestructively using any one of these parameters during storage.