The chlorophyll fluorescence kinetics of ‘Jonagold' and ‘Cox' apples, stored under different conditions to induce mealiness, were measured. Three different storage conditions were considered causing three mealiness levels: not mealy, moderately and strongly mealy. Also destructive measurements of the texture (firmness, hardness, juice content and soluble solids content) were done. Classification into different mealiness levels based on the fluorescence measurements was more performant than a classification based on the destructive measurements. To estimate the mealiness level in a non-destructive way from the fluorescence features, a number of different classifiers were constructed. Quadratic discriminants and supervised and unsupervised neural networks were tested and compared. The self-organising map gives promising results when compared with the multi-layer perceptrons and quadratic discriminant analysis. The different advantages of the constructed classifiers suggest that fluorescence can be used in an automatic sorting line to assess certain types of mealiness.