There are many dimensions of apple quality beyond the obvious color, taste, and texture.
One might want to know, is this apple a good keeper? Does it excel for baking? If you cut it into cubes or slices will it retain its color or turn brown?
One less-obvious dimension of quality that I have been thinking about a lot this year is, for lack of a better word, consistency (or reliability). Namely, how likely it is that an apple will be as good as it usually is.