Tomato fruit ripening involves intricate biochemical and structural changes, particularly within the cell wall, which are vital for the fruit's final texture and quality. These changes include modifications in polysaccharides and proteins, but the specific roles of various cell wall components, such as arabinogalactan proteins (AGPs), remain unclear. Given these challenges, it is crucial to conduct in-depth research to unravel the molecular interactions within the cell wall during ripening.
