Recent intensification of pomiculture production involves an increased exposure of the product to hazards of mechanical damage (mainly bruise). This damage, caused by external loading, leads to changes in structure, colour and taste of the fruit tissue. An engineering approach has been used by several investigators to analysing the mechanical properties of fruits. The authors tried to described the mechanical resistance of apple's flesh, skin and under-skin layer in different place of fruit, using various static tests (bending, compression and tension). The energy, force and deformation caused damage of the apple tissue were noticed. The values for modulus of elasticity have been determined from the force-deformation curves resulting from subjecting the material samples to quasi-static, loading tests. The determination of the effect of such factors as variety, place of sampling and type of test on the variability of the mechanical properties of fruits was studied.