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Soluble pectins in satsuma mandarin fruits stored at 5°C were investigated by High Performance Gel Filtration chromatography. Pectins isolated from the flavedo, albedo, membranes and juice sacs were separated into four fractions. The hydrochloric acid soluble pectin fraction in each part was the highest and decreased slightly while the water‐soluble pectin increased slightly. The avergae molecular weights of the fractionated soluble pectins in juice sacs were nearly constant but those in flavedo, albedo and membranes decreased as storage time increased. The ratios of higher molecular weight of water soluble and ammonium oxalate‐soluble pectins in all the four parts and those of hydrochloric acid soluble pectin in flavedo and membranes decreased as ratios of lower molecular weight fractions increased.
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Naohara et al. (1994) studied this question.
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