THE RELATIVE RATES OF DESTRUCTION OF PECTIN IN MACERATES OF VARIOUS CITRUS FRUITS

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Abstract
The rate of decomposition of natural pectins by the enzymes occurring in fruit tissues was studied in macerates of certain fruits. In order of decreasing rate of hydrolysis of pectin, the fruits studied were: oranges, grapefruit, lemon. Differences in pH value of the macerates accounted for but a small part of the difference in rates observed. The rate of decomposition at pH 2.5 was slower than at pH 3.5 or 4.5. Decomposition of pectin in the fruit was accompanied by clarification of their extracts. Complete hydrolysis was not observed in any instance; the % of the pectins hydro-lyzed was greatest for oranges and least for lemons.

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