**5. Texture modifiers for inhibition of physical damages**

Pectolytic enzymes leads to the loss of firmness in fruit tissues and so any attempt to inhibit this enzyme's activity will result in firmness retention. Application of edible coatings containing active substances called texture enhancers could minimise the textural softening of fruits and vegetables during storage. These compounds retard plygalacturonase activity and preserve structural integrity of membrane. To control softening phenomena in fresh-cut fruits calcium salts are commonly used and considered as firmness retainers.
