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Comparison of the oxygen and hydrogen isotopes in the juices of fast‐growing vegetables and slow‐growing fruits
Author(s) -
Bong YeonSik,
Lee KwangSik,
Shin WooJin,
Ryu JongSik
Publication year - 2008
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/rcm.3663
Subject(s) - chemistry , evaporation , isotopes of oxygen , hydrogen , orchard , oxygen , food science , environmental chemistry , isotope analysis , composition (language) , horticulture , nuclear chemistry , ecology , meteorology , physics , organic chemistry , biology , linguistics , philosophy
We have analyzed the oxygen and hydrogen isotopic composition of juices from fruits and vegetables collected from a small orchard in order to investigate the differences in isotopic enrichment and evaporation intensity between fast‐growing vegetables and slow‐growing fruits grown under the same climatic conditions. The oxygen and hydrogen isotope levels were much higher in the juices of the fruits and vegetables than in the source waters in which they grew because of evaporation effects. According to our data, fast‐growing vegetables are subject to greater evaporation than slow‐growing fruits. An evaporation experiment using the source water showed that the oxygen and hydrogen isotopic composition of the 60–80% residual fraction was similar to that of the isotopically enriched grape juice, whereas those of the plume and tomato juices were very close to that of the 80–90% residual fraction, thus proving the effect of evaporation. Copyright © 2008 John Wiley & Sons, Ltd.