FLUORESCENCE OF FARNESENE OXIDATION-PRODUCTS IN EXTRACTS AND INTACT FRUITS AS RELATED TO THE DEVELOPMENT OF SUPERFICIAL SCALD DURING STORAGE OF ANTONOVKA APPLES
Mn. Merzlyak et al., FLUORESCENCE OF FARNESENE OXIDATION-PRODUCTS IN EXTRACTS AND INTACT FRUITS AS RELATED TO THE DEVELOPMENT OF SUPERFICIAL SCALD DURING STORAGE OF ANTONOVKA APPLES, Proceedings of the Royal Society of Edinburgh. Section B: Biological sciences, 102, 1994, pp. 443-446
The oxidation products of unsaturated hydrocarbon alpha-farnesene that
accumulate in cuticular lipids of stored apple fruits and are involve
d in the development of superficial scald showed UV fluorescence. The
fluorescence emission band was localised at about 330 nm; the fluoresc
ence excitation spectrum resembles the absorption spectrum of the prod
ucts, but was more resolved. The corresponding fluorescence was record
ed from the surfaces of intact apple fruits. It appears that the fluor
escence analysis of farnesene oxidation products is a useful, specific
, and sensitive tool to follow their concentrations both in extracts a
nd intact fruits.