Mealiness is one of the most important textural failure of apple fruit and four patterns of mealiness involving five apple cultivars were identified as the rapid, moderate, slow and none, requiring 3, 7, 14, 49 days at 25 °C, respectively. In comparison with the non-mealy 'Fuji' apple, parenchyma cells of mealy apples became detached and remained intact. Highly methyl-esterified homogalacturonan was strongly immunolabeled in the cell wall of slow and non-mealy apples. The mobility of water was enhanced in the cell wall during mealiness. Principal components analysis of FTIR spectra discriminated the cell wall materials (CWM) based on the mealiness progress. Heavy loss of CWM and its water-insoluble fractions but limited increase of water-soluble fractions, and the increase of crystalline micelles of CWM were closely associated with the mealiness progress. Overall, the occurrence of mealiness might attribute to structural, physical and biochemical modifications of CWM during tissue senescence.

中文翻译：

---

肉组织的微观结构和细胞壁多糖的分析为了解苹果果实中粉状模式的品种差异提供了见识。

进餐是苹果果实最重要的质地破坏之一，涉及五个苹果品种的四种进餐模式被确定为快速，中度，慢度和无，分别在25°C下需要3、7、14、49天。与非轻巧的“富士”苹果相比，粉状苹果的薄壁组织变得分离并保持完整。高度甲基酯化的同型半乳糖醛酸聚糖在慢速和非慢速苹果的细胞壁中被强力免疫标记。进食过程中，细胞壁中水的流动性增强。FTIR光谱的主成分分析可根据粉化程度来区分细胞壁材料（CWM）。CWM及其不溶于水的馏分损失严重，但水溶性馏分的增加受到限制，CWM的结晶胶束的增加与粉状过程密切相关。总体而言，粉状食物的发生可能归因于组织衰老过程中CWM的结构，物理和生化修饰。