Abstract: Substantial changes have seriously affected the storage and transportation of postharvest fruits and their commercial value. Substantial changes in the consequences would be thought to be caused by the degradation of polysaccharides in the primary and intercellular layers of the fruit cells,which lead to the changes in the ultrastructure of the cell wall. At the same time,the degradation of cell wall polysaccharides and the changes of chemical bonds of the polymer would cause the cells to separate,soften and swell,and change the cell swell pressure,thereby effect the fruit texture. The degradation process of polysaccharides is synergistically affected by a series of cell wall enzymes. Different enzymes play different roles in various stages of fruit texture change,and the changes of various enzyme activities are different in fruits of different varieties. This paper systematically analyzed and prospects the degradation of cell wall polysaccharides and the effects of their related enzymes on fruit texture changes. The degradation mechanism of cell wall in fruit ripening and softening was summarized,which would provide a theoretical basis for better fruit storage,preservation and processing.