Apricot cell wall composition: Relation with the intra-fruit texture heterogeneity and impact of cooking

► We investigate the role of cell wall polysaccharides on apricot fruits texture. ► Firmness changes between the different tissue zones. ► Firmness is inversely proportional to water soluble pectin contents. ► Firmness is proportional to water soluble hemicellulose contents. ► CDTA-soluble pectins are more implicated in texture deterioration during cooking.