Microstructural characteristics at the basis of fleshy fruit texture variations are difficult to assess instrumentally. New developments in quantitative MRI allow localizing water status and distribution at the subcellular level [1] and mapping the apparent microporosity [2] in fruit. In this study, these methods were used to assess the contributions of these variables in Granny-Smith (GS), Ariane (AR), Fuji (FU), EC (experimental cultivar), Florina (FL) and Rome-Beauty (RB) apple texture along with mechanical and cell wall chemical analysis. MRI measurements were carried out on a 1.5T clinical scanner. Storage modulus (E’) and dampening factor (Tan∂) of apple parenchyma samples were measured by Dynamic Mechanical Analysis. Water, free sugar and alcohol-insoluble solids were quantified and cell wall polysaccharides characterized. Results were analyzed using PCA and ANOVA tests. The T2 relaxation decay was fitted by a tri-exponential curve (T21~25ms; T22~125ms and T23~500ms). Both T2 and microporosity maps revealed parenchyma heterogeneity. PCA allowed classifying apple varieties into two groups: G1 (GS, AR and FU) characterized by higher T22, T23 and E’ and G2 (FL, RB and EC) with higher microporosity, Tan∂ and T21-associated amplitude. Apple flesh rigidity (~E’) was inversely related to microporosity. RB and FL from G2, defined as mealy fruits, had T2 agreeing with those reported for this texture defect [3] and revealed a link between mealiness and Tan∂. The cell wall polysaccharide chemistry underlying these characteristics will be presented. The clear relations established by quantitative MRI between parenchyma tissue microporosity and water status with apple texture make this technique a highly valuable non-destructive tool for fruit quality assessment. [1] Adriaensen et.al, Magn Reson Imaging, DOI:10.1016/j.mri.2013.02.004 (2013); [2] Musse et al., Magn Reson Imaging, 28, 1525-34 (2010); [3] Barreiro et al., Appl Magn Reson 22, 387-400 (2002)