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Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple variet...

Total pectin content of Korean apple varieties at optimum harvest time was deter-mined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted ty 2a Sodium hexa metaphesphate were compared with commercial pectin. Among apple varieties, pectin contents varied in the range of 0.26-0.48％ on fresh basis and 1.76-4. 0% on dry basis. Ball's was the highest and then high in order of Spur early blaze, Golden delicious, Fuji. , Jonathan. In each pectin fraction, soluble pectin fractions in Rall's was the lowest and in both Spur early blaze and Golden Delicious were highest but insoluble fractions in the latter were lowest. Thub the changes in poetic substances in Spur early blaze and Golden delicious seem to he occurred: during early ripening. In the analysis of properties of isolated pectin, ash, anhydrogalacturonic arid7(AUA) content and methoxyl content were different among apple varieties. Ash and methoxyl content in all isolated pectin were higher and AUA content lower than in commercial pectin. Degree of esterification (DE) in all apple varieties were above 70％.