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The aim of this study was to analyze the changes in cell wall pectins in normally ripening (juicy) and in chilling-injured plum fruit (Prunus salicina cv. Fortune) showing mealiness. Total cell wall neutral sugars and uronic acids, solubilization and depolymerization of pectins in water-, CDTA- and Na₂CO₃-soluble fractions of the cell wall (WSF, CSF and NSF, respectively), non-cellulosic neutral sugar compositions of these fractions, and the activities of the cell wall-degrading enzymes polygalacturonase (PG), pectin methylesterase (PME), 1,4-β-d-glucanase/glucosidase and β-galactosidase (β-gal) were determined. No differences in the total content of pectin and neutral sugars between normally ripening and chilling-injured fruit were detected. However, the mealy plums presented a higher level of tightly bound pectin (NSF) and a lower proportion of loosely bound pectin (WSF) than the juicy controls. Lower pectin …