Evaluation of Cell Wall Modification in Two Strawberry Cultivars with Contrasted Softness

During the ripening process of fruit, solubilization and depolymerization cell wall components takes place, which results in loss firmness or softening fruit. Recently, we reported that two different strawberry cultivars (“Cristal” “Portola”) exhibit differences their fruit values, with “Cristal” being firmest “Portola” softest. In present work, performed a comparative study changes physicochemical properties wall-associated polysaccharide contents these via thermogravimetric analysis (TGA), combined first derivative thermogram (DTG) curves morphological studies using scanning electron microscopy (SEM). The sample showed higher thermal stability than sample. Additionally, were observed between samples at stages, principally Region II (temperatures 200 °C 350 °C), evident green stage cultivars. Notably, was highest percentage cumulative (PCD) ripe DTG curve four maximum peaks degradation, occurred 170 °C. Finally, existence relationship demonstrated for This based on conducted SEM, provided new evidence through to understand within polymers during process.