Methylesterification occurs in the free carboxyl group of the main chain of pectin， which is closely related changes of fruit texture. Recently， it is well established that pectin methylesterification plays a key regulatory role in various biological pathways including plant growth and development， tolerance of abiotic and biotic stress， according to research in model plants. However， the research of pectin methylesterification in the fruit is still in its infancy. The present study was aimed to review the relationship between pectin methylesterification and texture change of fruit via the following five aspects， including the brief introduction， analytical techniques， biological function， relationship with texture change of fruit and regulatory mechanism， aiming to provide reference for related research.