With an emphasis on its thermal behavior with different pHs and salts, the kinetic and thermodynamic parameters of the purified polygalacturonase (PG) from E. carotovora subsp. carotovora (Ecc) BR1 were studied, as the characterization of an enzyme is significant in the context of burgeoning biotechnological applications. The thermodynamic parameters for polygalacturonic acid hydrolysis by the purified PG were ${Delta}H^*$=7.98 kJ/mol, ${Delta}G^*$=68.86 kJ/mol, ${Delta}S^*$=-194.48 J/mol/K, ${Delta}G_{E-S}$=-1.04 kJ/mol, and ${Delta}G_{E-T}$=-8.96 kJ/mol. In addition, its turnover number ($k_{cat}$) was 21/sec. The purified PG was stable within a temperature range of $20-50^{circ}C$ and was deactivated at $60^{circ}C$ and $70^{circ}C$. The thermodynamic parameters (${Delta}H^*$, ${Delta}G^*$, ${Delta}S^*$) for the irreversible inactivation of the PG at different temperatures ($30-60^{circ}C$) were determined, where the effectiveness of various salts and different pHs (4-8) for the thermal stability of the PG were also characterized. The efficacy of various salts for the thermal stability of the PG was in the following order: $MgCl_2$ > $BaCl_2$ > KCl > $CaCl_2$ >NaCl. Therefore, the present work presents the biochemical, substrate hydrolysis thermodynamics and the thermal stabilization parameters of the PG from Ecc.