Pectin is a
carbohydrate in the
cell wall of
plants. It is a breakdown product from
hemicelluloses (
protopectins) which is generated during ripening of the
fruit. Pectin itself is later broken down to
pectinic acid[?] and finally
pectic acid[?]. During this chemical breakdown process, the fruit gets softer as the cell walls degenerate.
Apples, plums and oranges contain high pectin, while soft fruits like cherries[?] and strawberries contain few.
Under acidic conditions, pectin forms a gel. This effect is used for making jams and jellies.