We get a crunchy and granular feeling when we chew pear fruit because of the presence of sclerenchyma tissue.The sclerenchyma cells are of two types- fibres and sclereids.The sclereids give a crunchy feeling to the pear fruit because it provides support and hardens the tissue.

We get a crunchy and gradual feeling due to the presence of sclerenchyma tissue

Why do we get a crunchy and granular feeling while eating a pear fruit?

When we take a bite into a pear fruit, we experience a distinct crunchy and granular texture. This texture is a result of the unique cellular structure and composition of the pear fruit.

Cellular Structure:
The crunchy texture in pears can be attributed to the composition of their cell walls. Pear fruit cells have a rigid and thick cell wall made up of cellulose, hemicellulose, and pectin. These components provide structural support to the fruit and contribute to its firmness.

Granular Feeling:
The granular feeling while eating a pear is due to the presence of small, spherical structures called stone cells or sclereids. These stone cells are densely packed in certain regions of the pear fruit, particularly in the fruit's flesh or mesocarp. These cells contain lignin, which gives them a hard and gritty texture, resulting in the granular feeling when we bite into a pear.

Water Content:
Another factor that affects the texture of a pear fruit is its water content. Pears have a high water content, which contributes to their juiciness. However, the presence of water also affects the texture by softening the fruit's cell walls, making it less crunchy.

Ripeness:
The ripeness of a pear also plays a role in its texture. When a pear is ripe, its cell walls start to break down, resulting in a softer texture. As the fruit ripens, the cellulose and hemicellulose in the cell walls degrade, making the pear less crunchy and more tender.

Conclusion:
In summary, the crunchy and granular feeling we experience while eating a pear fruit is due to various factors such as the composition of the cell walls, the presence of stone cells, the water content, and the ripeness of the fruit. These factors combine to create a unique texture that is both crunchy and granular, enhancing the overall sensory experience of eating a pear.