An Investigation of the Changes which occur in the Pectic Constituents of Stored Fruit

Abstract

AN accurate method of estimating pectin in dilute solution by precipitating as calcium pectate, has recently been established. The method has been successfully applied to the estimation of pectin in some fruit juices and by the application of this method it was proved that a complete extraction of the soluble pectin of apples can be effected by a process of continuous washing out with water.