ArticleFoods (Basel, Switzerland)2026
Cultivar-Dependent Thermal Flesh Breakdown in Apple Associated with Cell Wall Polysaccharide Modification, with Pronounced Effects in Cooking Apple 'Bramley's Seedling'.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Heat-induced softening of apple fruit varies markedly among cultivars; however, the biochemical factors underlying these differences remain incompletely understood. This study investigated the relationship between cell wall modifications and thermal flesh breakdown in three apple cultivars ('Bramley's Seedling', 'Fuji', and 'Toki'). Fruit flesh samples were heated under controlled conditions and analyzed for changes in texture properties, cell structure, cell wall composition, and molar mass distribution. Heating increased water-soluble pectin in all cultivars, with a markedly greater increase in 'Bramley's Seedling', indicating pronounced pectin solubilization during thermal treatment. A pronounced shift from high- to low-molar-weight polymers in the Na
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