Studies on the preparation and stability of papaya liquid pectin.

For the preparation of pectin from papaya pulp 0.2 per cent HC1 and 0.75 per cent tartaric acid have
been found to be highly suitable. Decomposition of pectin is less at pH 3.5 than at pH 2.5 during
concentration of the dilute extract. Loss in jelly grade of the pectin during concentration is more with tartaric
acid (30.7 per cent) than with HC1 (2.7 per cent). Liquid pectin prepared using tartaric acid is highly stable
at pH 3.5 as well as pH 2.5, when stored for 6 months at 25-30ºC, while that prepared using HC1 is stable at
pH 3.5 only. Addition of substances like sucrose, ortho- or hexameta-phosphates to the liquid does not check
the degradation of pectin.