Autofluorescence changes of tomato surface tissues during overripening

Autofluorescence changes of tomato surface tissues during overripening

We investigated the autofluorescence of tomato surface tissues during overripening at 25 °C for 13 days. Microscopic images and fluorescence spectra of tissues, including the epidermis and cuticle, were examined (excitation at 360 nm), revealing that the autofluorescence changes were related to the...

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Veröffentlicht in:Photochemical & photobiological sciences 2020-07, Vol.19 (7), p.879-884
Hauptverfasser: Konagaya, Keiji, Al Riza, Dimas Firmanda, Ogawa, Yuichi, Kohno, Yasushi, Kuramoto, Makoto, Takahashi, Noriko, Suzuki, Tetsuhito, Kondo, Naoshi
Format: Artikel
Sprache:eng
Schlagworte:
Biochemistry
Biomaterials
Chemical compounds
Chemistry
Communication
Cuticles
Epidermis
Epidermis - chemistry
Fluorescence
Fluorescent Dyes - chemistry
Fluorophores
Lycopersicon esculentum - chemistry
Physical Chemistry
Plant Sciences
Spectrometry, Fluorescence
Surface Properties
Tissues
Tomatoes
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Zusammenfassung:We investigated the autofluorescence of tomato surface tissues during overripening at 25 °C for 13 days. Microscopic images and fluorescence spectra of tissues, including the epidermis and cuticle, were examined (excitation at 360 nm), revealing that the autofluorescence changes were related to the epidermis, particularly the fluorophores in the cuticle. We investigated the autofluorescence of tomato surface tissues during overripening. Microscopic images and fluorescence spectra of tissues were examined, revealing that the autofluorescence changes were related to the epidermis and the cuticle.
ISSN:1474-905X
1474-9092
DOI:10.1039/d0pp00125b