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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

M. N. Merzlyak
Affiliation:
Department of Cell Physiology and Immunology, Faculty of Biology, Moscow State University, 119899 Moscow W-234, Russia
O. B. Chivkunova
Affiliation:
Department of Cell Physiology & Immunology, Faculty of Biology, Moscow State University, 119899 Moscow W-234, Russia
S. I. Pogosyan
Affiliation:
Department of Cell Physiology and Immunology, Faculty of Biology, Moscow State University, 119899 Moscow W-234, Russia
L. I. Kuznetsova
Affiliation:
All Russia Michurin Research Institute of Horticulture, Michurinsk 393740, Tambov Region, Russia
N. P. Ponomareva
Affiliation:
All Russia Michurin Research Institute of Horticulture, Michurinsk 393740, Tambov Region, Russia
V. A. Gudkovsky
Affiliation:
All Russia Michurin Research Institute of Horticulture, Michurinsk 393740, Tambov Region, Russia
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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
Copyright
Copyright © Royal Society of Edinburgh 1994

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References

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