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Carbon Isotope Ratios ( 13 C/ 12 C) in Fractions of Field‐Grown Grape
Author(s) -
MARCO G.,
GREGO S.,
TRICOLI D.,
TURI B.
Publication year - 1977
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1977.tb05545.x
Subject(s) - ripening , malic acid , chemistry , vitis vinifera , tartaric acid , botany , carbon fibers , isotopes of carbon , horticulture , isotope , food science , biology , organic chemistry , total organic carbon , citric acid , materials science , composite material , composite number , physics , quantum mechanics
The carbon isotope ratio (δ 13 C%) in leaves and berries of Vitis vinifera L. was determined during the fruiting season. The δ 13 C was from −24.6 to −26.3 in total leaf tissue, while it is from −22.7 to −24.3 in the aqueous extract of leaves. The δ 13 C in the berries was more stable, around −24, with no change during ripening. Malic and tartaric acid, isolated from the berries at the onset of ripening, showed a δ 13 C of −23.5 and −23.0 respectively. It was concluded that malic acid accumulated in the berries at the onset of ripening is not formed directly through β‐carboxylation.