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Pectin, cellulose, and hemicellulose derived from the cell wall of tomato (rin and normal cultivar ´Jangsu´) pericarp tissue were examined to determine if these wall polymers might be involved in the softening of this fruit. The composition of AIS (alcohol insoluble solids) from normal tomato decreased, and that of rin tomato maintained constant levels during ripening. The content of AIS from rin tomato was higher than that of normal tomato. The composition of ammomium oxalate extraction in normal tomato AIS declined but no loss occurred in rin tomato. In normal tomato, 1M KOH extraction had higher composition than 4M KOH extraction. However, it was inverse in rin tomato. The content of total pectin from normal tomato decreased, and rin tomato had few changes. Normal tomato lost 25% of cellulose and 53% of hemicellulose during ripening. However, the contents of these polymers from rin tomato showed few changes, maintaining higher level than normal tomato.
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