“…Indeed, work has been conducted on pectins extracted from a variety of sources including Brazilian cupuassu (Vriesmann and Petkowicz, 2009), broccoli, tomatoes and carrots (Houben, et al, 2011), pomelo (Burana-osot, Soonthornchareonnon, Chaidedgumjorn, Hosoyama andToida, 2010), peach pomace (Faravash and Ashtiani, 2008), sugar beet (Levigne, Ralet and Thibault, 2002;Morris, Ralet, Bonin, Thibault and Harding, 2010;Morris and Ralet, 2012a,b), and quince (Thomas, Crépeau, Rumpunen and Thibault, 2000;Thomas and Thibault, 2002) but few studies has been done to systematically work through the different members of a plant family (Cucurbitaceae).…”