Integration of cell wall fraction, organic matter content, and membrane to understand crispness changes in apples

•Cell wall material, organic matter, and membrane stability change during fruit development and storage.•Cell wall material, organic matter, and membrane stability affect the crispness of ‘Hanfu’ apples.•Fruit with low crispness at 98 days after full bloom had higher levels of cell wall material and lower levels of sugars.•Fruit with a high crispness at 178 days after full bloom exhibited an improved membrane stability.