Abstract
The cell wall differences between crisp and soft cherry fruits are reported. The penetrometric measurements are correlated with the physiological stage of fruits but not with the sensory analysis at maturity. The major difference lies in the degree of polymerization of pectin side chains. A high degree of polymerization produces a rigid cell wall with numerous bonds between the polymers of crisp fruits: the cells present regular forms. On the contrary, the soft fruits possess fewer interactions between polymers, and consequently, the cells present irregular forms. Keywords: Cherry; pectin; softening; turnover
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