Extraction of pectin from peach pomace stored for 10 months at 3 degreesC a
nd 95% RH was carried out at 60 degrees and 80 degreesC, in acidified solut
ions in the 1.2-2.53 pH range, for times varying between 10 and 80 min. The
kinetics of extraction was studied and pectin yields from fresh and stored
pomace under equivalent conditions of temperature, pH, and time were compa
red. The intrinsic viscosity and degree of esterification of selected pecti
n samples from stored pomace were analyzed and were also compared with the
equivalent samples previously extracted from fresh pomace [Pagin, J., Ibarz
, A., Llorca, M., & Cell, L. (1999). Quality of industrial pectin extracted
from peach pomace at different pH and temperatures. Journal of the Science
of Food and Agriculture, 79, 1038-1042]. Finally, a quality index for each
sample was obtained to allow an analysis of the effect of storage on the q
uality of the extracted pectin. (C) 2001 Elsevier Science Ltd. All rights r
eserved.