The oxalate-soluble pectin is related to fruit "rmness with respect to the chelation of calcium ions with carboxyl groups of adjacent polyuronide chains. However, the accurate total oxalatesoluble pectin content is not easily attainable. Using the Japanese pear fruits (Pyrus serotina Rehder var. culta &Housui') as our model, we proposed a simple method to de"ne extraction time of total oxalate-soluble pectin in fruit without repetition based on half-extraction time which is the time when oxalate-soluble pectin was extracted up to 50%. There were two stages of extraction: primary-and secondary-extraction stages. The di!erent picking dates did not a!ect the extraction rates and the unaccomplished ratios in the primary stage in which half-extraction time embedded but did a!ect in the secondary stage (P(0.01). The extraction time of total oxalate-soluble pectin could also be estimated. The method recommended that the extraction should be done until half-extraction time was reached and the total oxalate-soluble pectin could be estimated by multiplying the pectin content at half-extraction time by two. We also postulate that the method may prove useful for other fruit and vegetables as well. Half-extraction time of Japanese pear was 2.1 h.