During the two growing seasons the evolution of primary metabolites and wide range of polyphenols in the "Braeburn" apple peel during advanced maturation were investigated. During the five weeks sucrose significantly increased, whereas fructose and glucose fluctuated around the same level in one season and decreased in another. Regarding malic and citric acids, an expected decrease was recorded. The concentrations of hydroxycinnamic acids, dihydrochalcones, and flavanols remained quite constant or slightly decreased during advanced apple ripening. On the contrary an intensive accumulation of quercetin glycosides and anthocyanins took place during this period, starting with the onset of rapid formation approximately 3 weeks before the technological maturity of apples. Total phenolic content was relatively constant or slightly increased. The present results suggest that measures designed to improve the apple color and quality of "Braeburn" apples should be performed approximately 3-4 weeks before the expected technological maturity of apples.