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In the framework of searching for new pectin sources to partially compensate for domestic and regional demands, the peel (albedo) of the "non-comestible" fruit of Poncirus trifoliata was investigated using a relatively simple experimental design for optimization, in which only the variable was the extraction pH (1.0, 1.5, and 2.0) on the basis of our previous studies on diverse pectin sources. The results showed that the yield of pectin (7.4% -19.8%) was strongly influenced by the extraction pHdoi:10.4236/as.2013.411082 fatcat:bolibduatvaupambjxlvppudce