Cover Illustration: Cell wall disassembly during peach ripening and in chilling-injured mealy fruit. In normal fruit (upper panel) pectin is degraded and the flesh has a juicy quality, whereas in mealy fruit (lower panel) pectin depolymerization is arrested and the flesh has a dry, unpalatable texture often combined with extensive internal browning. (See Brummell et al., 2041-2052.)
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