Cell wall polysaccharides are the main components of the dry matter of fruits and vegetables and material basis that determines the texture formation of dried fruits and vegetables.In order to explore the influence of cell wall polysaccharides on the textural quality of restructured apple chips produced by vacuum freeze drying,three polysaccharide components of apple cell walls,e.g.alcohol-insoluble residue (AIR),soluble dietary fiber (SDF) and insoluble dietary fiber (IDF) were extracted and then added to the restructured apple chips with various relative contents.The results showed that the hardness of the chips increased by 0.56%-214.13% and the brittleness decreased by 21.67%-65.14% after adding the cell wall polysaccharide components.Moreover,the hardness of chips was increased by 214.13% and the brittleness was reduced by 52.89% after simultaneously adding 2% IDF and 2% SDF.The addition of cell wall polysaccharides can significantly increase the Tg and reduce moisture absorption of chips,while reduce the broken rate of the product.The restructured apple chips with the addition of SDF exerted the porous microstructure as compared with other polysaccharides.Conclusion:The cell wall polysaccharide component is an important factor that regulates the texture formation of the vacuum freeze-dried restructured apple chips.