BACKGROUND: Pectin is related to fruit maturation and loss of flesh firmness. In this research, changes in pectin characteristics, including pectin content, neutral sugar composition, molecular weight (Mw) distribution and degree of methylesterification (DM), in six different growth stages (S1 to S6) of jujube fruit were assessed. RESULTS: The growth of jujube fruit corresponded to an increase in water-soluble pectin (WSP) and a decrease in sodium carbonate-soluble pectin (SSP). The chelate-soluble pectin (CSP) content reached a maximum level a...
