Abstract
Pectic substances were extracted from plum fruit tissue and the whole pectin, crude pectinic acid, purified pectinic acid and neutral fractions were prepared. Each of the fractions contained galacturonic acid, arabinose, galactose, xylose and rhamnose. High voltage electrophoresis indicated the presence of neutral and negatively charged material, and treatment with pectinesterase showed that the neutral component was completely esterified. The three cultivars of fruits studied showed close similarities. The results are consistent with proposed models of pectin structure and indicate the probable existence of a continuous gradation with respect to degree of esterification and molecular size.
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