Samples of Golden Delicious, Granny Smith, Starking and Top Red apples were stored at 4 degreesC to develop mealiness. After different storage times, sensory analysis and impact testing from 2 cm high were performed. Except for Granny Smith, all cultivars developed mealiness. A classification of the fruits (unsuitable or not) according with the sensory meatiness degree was performed. Parallel classification was done by discriminate analysis using non-destructive impact test variables. A correlation was established between mealiness and other factors such as storage time and cultivar. Meatiness was also related to the impact test variables, and particularly to the maximum resistance to impact. By processing data using signal detection tools, a classification was achieved prioritising the textural quality of the selected sample. Samples with a total absence of mealiness were obtained from the Golden and Top Red cultivars, but not from Starking Delicious apples. (C) 2003 Elsevier Ltd. All rights reserved.