Cell wall modifications during softening in melting type peach “Akatsuki” and non-melting type peach “Mochizuki”

► Homogalacturonans are de-polymerized during ripening in melting type peach. ► Neutral sugar rich pectins are not de-polymerized in melting type peach. ► No pectins are de-polymerized during ripening in non-melting type peach. ► A few neutral polymers are released from cell walls during ripening in non-melting peach. ► Loss of pectic polymers associated with cellulosic residues is involved in fruit softening.