Cell wall modifications during fruit ripening: when a fruit is not the fruit

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Textural properties of different melon (Cucumis melo L.) fruit types: Sensory and physical-chemical evaluation (2016, background): “Solubilisation and depolymerization of polysaccharides are responsible for cell wall structure changes leading to a loss of a cohesive pectin matrix and intercellular rupture (Goulão and Oliveira, 2008).”
Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, background): “texture and structure((9)); however, these modifications will ultimately result in a higher”