<p>Apricot fruit tend to soften rapidly after harvest, significantly affecting its storage, transportation, and marketability. Fruit softening is closely associated with water-soluble pectin (WSP). This study investigated the effect of plasma-activated water (PAW) combined with calcium ion (Ca²⁺) on apricot fruit softening based on changes in WSP. The results showed that the firmness of PAW-Ca²⁺-treated fruit increased by 86% compared to the control group, with a significant effect in delaying the softening of the fruit texture. Moreover, the 46% increase in total calcium content indicated that PAW may regulate the calcium channels on the fruit cell membrane, thereby preventing the conversion of bound pectin into WSP. Additionally, the synergistic effect further maintained the cell wall structural stability by reducing the activity of the pectin degrading enzymes (pectin methylesterase, polygalacturonase, and pectin lyase), inhibiting the increase in WSP content and decrease in its molecular weight, thereby delaying the softening of apricot. The research findings provide a reference basis for the application of PAW-Ca²⁺ technology in fruit and vegetable preservation.</p>