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Pectic substance fractions and their concentrations in satsuma mandarin (Citrus unshiu Marc.) fruit were investigated in relation to maturation. The fruits of `Okitsu Wase', an early maturing cultivar, and `Silverhill', a common cultivar, were sampled at maturation from September 3, 1973 to January 28, 1974. 1. Early maturing cultivar The contents of waterand sodium hexametaphosphate-soluble pectins in the peel increased, but that of the sodium hydroxide-soluble fraction decreased from early September to early December. Thereafter all of the fractions increased slightly. Waterand sodium hexametaphosphate-soluble pectins in the pulp increased rapidly during late December, and thereafter decreased gradually. Sodium hydroxidesoluble pectin in the pulp increased rapidly from early September to early January of the following year, and then decreased. In the segment wall, waterand sodium hexametaphosphate-soluble pectins increased gradually from early September to early January of the following year. The decrease was slower in sodium hydroxide-soluble pectins which continued to decrease until January. 2. Common cultivar Sodium hexametaphosphateand sodium hydroxide-soluble pectins in the peel decreased slowly throughout maturation. Waterand sodium hexametaphosphate-soluble pectins in the pulp decreased gradually from early September to mid-October, and thereafter remained relatively constant up to early January of the following year. Sodium hydroxide-soluble peetins in the pulp decreased markedly from early september to late October, and thereafter increased rapidly up to late January of the following year. The water-soluble fraction in the segment wall gradually increased until late November, and thereafter decreased slowly. Sodium hexametaphosphate-soluble pectins in the segment wall increased gradually from early September to late December, and then decreased gradually. The sodium hydroxide-soluble fraction in the segment wall decreased gradually from early September to late January of the following year.

Changes in the Content of Pectic Substances in Satsuma Mandarin Fruit during Maturation