Characterisation of apple pectin structure and relationship with fruit processability

This research focuses on apples, a popular fruit known for their many varieties. Apples are rich in pectin, a substance that affects the quality of products like juice and puree. I studied how different apple cultivars produce pectin with varying structures and qualities, which impact the final product's quality. By extracting pectin from different apples over two years and analyzing its features, I found that even apples with similar pectin amounts can have very different properties. This variation is key for the apple processing industry, as it can influence product quality. My research helps identify how specific pectin structures relate to the overall quality of apple products, guiding better practices in production and quality control. Overall, my findings reveal important insights into how unique apple varieties can be best utilized for processing.