To some degree thats true and is a major reason why so many things taste terrible but that is the way it is at the orchards. There is very little effort put into looking for bruising because there is so little early in the season. Toward the end there are a lot more that are quite ripe and those go right to the cider room.
None of those things in the store are there because they taste good or have the most nutrients. Those were all gotten rid of for things that harvested easily and transported well yet could still be pawned off on city people that didnt know any better.
Spinach, peaches, lettuce...seriously, when was the last time that you had domestic citrus that wasnt dry and not sour if it had any flavor at all?
This morning.
There is a big market for fruit and vegetables that taste good and you can get premium prices for them.
Ask the guys that bred the "Flavor Bomb" tomato. People will pay twice what they pay for other cherry tomatoes because they taste like tomatoes in the middle of winter.
I understand your point, that is what happened to the Red Delicious. It used to be very tasty as well as pretty but they started breeding for looks rather then taste and now it is considered a garbage apple. Cheapest one in the market. But Honey Crisps and Opals will cost 75 to 100 percent more and people will happily pay it.