Apples, like Tomato are textbook examples of what mechanised volume production and warehousing does to "tasty". You can either have cheap food, or you can have good food, but good cheap food (where good means nutritious, delicious) is a lot harder and Cheap generally beats out good anyway, for most people.
Remember in context, we probably waste over 30% of the produce along the supply chain, seeking absolutely "perfect" blemish free apples in a tray, wrapped in plastic, cheaper than before.
Down here in Oz people have moved on from "organic is better for you" (debatable) to "I like it better" which being couched in the preference space, is less contestable. I do like things which taste bettter, and I am prepared to pay the premium to get them.
I would be interested if the same process which took red delicious to stable, thick skinned, resilient also reduced nutritive value, we read increasingly that abundant food production often includes reducing actual food value (vitamins, minerals, antioxidents, flavones), in favour of mass production but I don't know how true it is.