Total pectin content of Korean apple varieties at optimurn harvest time was determined by carbazole reaction method and pectin fraction content in each variety was also determined. Properties of pectin extracted by 2% Sodium hexa metaphosphate were compared with commercial pectin. Among apple varieties, pectin contents varied in tie range of 0.26-0.48% on fresh basis and 1.76-4.0% on dry basis. Roll`s was the highest and then high in order of Spur early blaze, Golden delicious, Fuji., Jonathan. In each pectin fraction, soluble pectin fractions in Rall`s was the lowest and in both Spur early be and Golden Delicious were highest but insoluble fractions in the latter were lowest.