Rheological properties of dilute and concentrated solutions of watersoluble, alcohol-precipitated tomato pectins from hot break and cold break tomato paste as well as alcohol-precipitated commercially available apple and citrus pectins were studied. Superposition of rheological data was possible when nsP was plotteds c[q] and when q/q,, was plotted vs r 3 The slope of nsP vs CMW plot and the limiting slope of q/q,, vs (T 7 suggested that citrus, apple and hot break tomato pectin had random coil conformation while cold break tomato pectin had a more rigid conformation. Tomato processing had significant influence on the chain length and rheological properties of tomato pectins.