Potential role of cell wall pectin polysaccharides, water state, and cellular structure on twice “increase–decrease” texture changes during kohlrabi pickling process

•Pickled kohlrabi texture showed typical twice “increase-decrease” during pickling.•Texture change mechanism were studied by in situ immunofluorescence, LF-NMR and TEM.•Water state contributed to texture increase–decrease at the early pickling stage.•The degradation of cellular structure and pectin led to the final texture decrease.