No CrossRef data available.
Article contents
Fluorescence of farnesene oxidation products in extracts and intact fruits as related to the development of superficial scald during storage of ‘Antonovka’ apples
Published online by Cambridge University Press: 05 December 2011
Synopsis
The oxidation products of unsaturated hydrocarbon α-farnesene that accumulate in cuticular lipids of stored apple fruits and are involved in the development of superficial scald showed UV fluorescence. The fluorescence emission band was localised at about 330 nm; the fluorescence excitation spectrum resembles the absorption spectrum of the products, but was more resolved. The corresponding fluorescence was recorded from the surfaces of intact apple fruits. It appears that the fluorescence analysis of farnesene oxidation products is a useful, specific, and sensitive tool to follow their concentrations both in extracts and intact fruits.
- Type
- Short Communications
- Information
- Copyright
- Copyright © Royal Society of Edinburgh 1994