The most influential factor of quality observed by every consumer is external colour of fruit. However, most important reason of visual assessment of colour decrease is browning and darkening of apple skin. The shelf-life is a period of storage, while bruising influenced rapidly decrease of apple quality. Therefore, objectives of this research were to describe and identify numerically the colour of apples and to detect the changes of colour at shelf-life, resulting by impact and bruising. The measurements based on the L*a*b* system were performed on Sampion apples with Braive 6016 supercolor^TM colorimeter. The brightness factor L* decreases at shelf-life from 77.47 to 47.21, for the base colour, while dark side of the blush changes from 57.57 to 41.32. It is easy to conclude, that bright side of the fruit changes its colour more significantly. At that time, the red represented as chromaticity factor a* increases from 5.3 to 17.28 for base colour and decreases from 41.3 to 19.8 for the blush. The yellow colour, represented by chromaticity factor b*, of both sides of fruit decreases from 69.24 to 38.91 for base colour and from 32.97 to 28.36 for the high colour. Yellow factor of the base colour decreases more rapidly at shelf-life of bruised apples. The colour of bruised apples at shelf-life is more uniform, however, after 6 days of storage the appearance of apple, especially, the base colour changes influencing visual assessment of quality.