Pectin Content of Meyer Lemon

The peel and fruit residue recovered after juice extraction of Meyer lemons were composed of flavedo (25% wt/wt), albedo (30%), membrane (26%) and juice vesicles or sacs (19%). The average recovery and pectin grade from the component parts of the fruit decreased with increasing maturity, with the flavedo showing a greater change in grade than the internal fruit components. Yields (lb/90 lb box of fruit) of pectin was 1.5 lb/box (Sept.), 0.8 lb/box (Nov.) and 0.7 lb/box (Dec.). Meyer lemon flavedo, albedo, membrane and juice sacs yielded pectins of 217, 252, 286 and 213 average jelly grade, respectively.