At lower pHs, the highly hydrated carboxylate groups are repressed in the larger hydrogen ion concentrations and therefore, converted into slightly hydrated carboxylic acid groups. The lost of charge is able to reduce the repulsion of the polysaccharide molecules which promote the gelation properties of pectin giving more precipitated pectin at lower pH. Thus, the decreased in pH is able to promote the liberation of pectin molecules from the peel during acid-washing stage because of the interaction of pectins to the hemicelluloses fractions are cleaved. Pectin yield is lesser in higher pH might be due to some pectin is still attached to the cell wall components, although pectin molecules can be partially solubilised from plant tissues without degradation by weakly acidic aqueous solvents.