Abstract
In order to investigate the new aspects of processing properties of the fruits of “Ume”, peach and cherry, the contents, chemical properties and gel-formation of their pectic substances were studied:
1. Quantitative determination of pectic substances as anhydrogalacturonic acid.
2. Comparison with some chemical properties between pectic substances extracted from each fruit and a commercial pectin preparation.
3. Characteristics of pectin-sugar-acid-water jelly which are shown by Okada gelometer and curdmeter.
As the result of the experiments, the pitted fresh fruits contain anhydrogalacturonic acid of 0.33% in “Ume”, 0.35% in peach and 0.42% in cherry.
All these pectic substances had good gel-forming properties and were therefore suitable for cooking and processing purposes.
