Canning‐Induced Fruit Softening and Cell Wall Pectin Solubilization in the ‘Patterson’ Apricot

The canning of slightly immature ‘Patterson’ apricot fruits leads to an immediate softening of the halves to the extent that many are of unacceptable texture. This softening occurs in conjunction with a substantial solubilization of uronic acid‐, arabinose‐, and galactose‐rich (presumably pectic) polysaccharide material into the canning liquid. The solubilization is not accompanied by pectin depolymerization suggesting that some process other than acid‐catalyzed polymer hydrolysis is responsible for fruit softening during processing.