Changes in cell wall neutral sugar composition related to pectinolytic enzyme activities and intra-flesh textural property during ripening of ten apricot clones

The changes of texture and cell wall characteristics apricot were investigated in ten clones at two maturity stages. Fruit firmness, composition enzyme activity three flesh zones analysed. AIS (alcohol-insoluble solids) characterised by high amounts uronic acid (179–300 mg g−1 AIS) relatively cellulosic glucose (118–214 AIS). methylesterification degree varied significantly among the different ranging from 58 to 97 Ab 5 Mans 15 respectively. Conversely enzymatic was higher pistil followed equatorial peduncle zones. ripening effect has been observed firmness evolution according activity. This correlation allowed a classification depending on softening. Among studied clones, 5, Marouch 16, Cg 2 less influenced softening have advantage technological valorisation for processing industry.