Texture is an important quality attribute of processed fruits and vegetables. In purees, it is modulated by the pulp content, particle size distribution and viscosity of the continuous phase (Espinosa-Munoz et al., 2012). As changes in consistency are linked to alteration of cell wall (CW) structure, a better understanding of the cellular and molecular structure of raw and processed products is required in order to open new possibilities for innovative food products. This work aimed to better understand the effect of post-harvest storage and heat treatment on the structural and chemical composition of the CW in apple purees. After different storage times, Malus domestica Borkh cv Golden Smoothee apples were transformed into purees under simulation of an industrial process. The particle size distribution was analyzed and the polysaccharide composition of soluble and insoluble CW material were determined after preparation of alcohol insoluble residue. Furthermore, the molecular size distribution of soluble pectins was estimated using High Performance Size Exclusion Chromatography (HPSEC). Post-harvest storage increased cell separation, pectin solubilization and led to pectin depolymerization. In contrast, the heat treatment used in this study induced little modifications and pectic changes in purees depended on the post-harvest maturity (Colin-Henrion et al., 2009). Some pectins were solubilized during the processing into apple puree (Le Bourvellec et al., 2011) but their molecular size distribution was the same as that of water-soluble pectins in the apples. Consequently, they were not depolymerized during the heat treatment.