The present research was carried out in the Research Center of Amazonian Natural Resources (CIRNA) and the other part in the pilot canning plant of the F.I.A, for which samples of regional and coastal watermelon were used, which were acquired in the house of ex-agrarian bank, located between Requena / Pablo Rosell street, then we worked the experimental part of the extraction of pectins starting from the regional watermelon and coastal watermelon, being the method of extraction by acid hydrolysis, being the constant process flow, varying the pH (varying 1.0 and 1.7), time (60 minutes) and temperature (80-95oC), to then perform the analysis of pectins as pH (20oC): 1.84 S.R, 1.10 SC, ash content: 2.85% S.R and 1.05% S.C, free acidity (milliequivalents. carboxyls. free): 1.96 S.R and 1.23 S.C, having the methoxyl content 2.10 S.R and 4.27 S.C, the moisture content is: 6.20 S.R and 3.05 S.C...