When you by strawberry is "TEXTURE " matters? and why is that?

Yes, it does.

Explanation:

If the strawberry you buy is all soggy and way too soft, it is likely rotten, while the normal texture we are used to shows that it is edible.

Frozen strawberries were characterized organoleptically by a moist, soft and limp appearance, and poor shape retention. They felt very soft, moist, limp and slightly slimy in the mouth. Interior fibers had a tough texture.

because of

many other transport proteins, often called pumps, move materials against a concentration gradient. active transport drives molecules across a membrane from a region of lower concentration to a region of higher concentration. this process, shown in figure 5.1, uses transport proteins powered by chemi- cal energy.