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Pectin
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.
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