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以金冠、新红星、富士和碣石红苹果品种为试材，研究表明，在室温贮藏过程中，软化快的金冠、新红星果肉细胞的质膜透性和水溶性果胶含量显著增高，原果胶含量明显降低，而软化慢的富士和碣石红变化较小。果实中钙溶性以水溶性钙最多，贮藏期间，金冠、新红星苹果水溶性钙下降较为明显，其他溶性的钙含量无明显的变化，而富士、碣石红的钙溶性变化无明显的规律。
The results showed that the plasma membrane permeability and water-soluble pectin content of golden crown, new red star, Fuji and red apple red apple cultivars were significantly increased during the storage at room temperature, The content of gel decreased obviously, while the slow softening of Fuji and red stone red little change. During the storage period, the decrease of water-soluble calcium in Golden Delicious and New Red Star apple was obvious while there was no obvious change in the content of other soluble calcium. However, there was no obvious regularity in the change of calcium-solubility of Fuji and red stone apple during storage.