Luminiscence of isolated tomato fruit cuticles

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dc.centroFacultad de Cienciasen_US
dc.contributor.authorGonzález Moreno, Ana
dc.contributor.authorHeredia-Bayona, Antonio
dc.contributor.authorDomínguez Carmona, Eva María
dc.date.accessioned2019-09-04T11:50:09Z
dc.date.available2019-09-04T11:50:09Z
dc.date.created2019
dc.date.issued2019-09-04
dc.departamentoBiología Molecular y Bioquímica
dc.description.abstractThis work is based on the study of the luminiscence properties of isolated tomato fruit cuticles. The green fluorescence that takes place in the ripe stage of development after blue excitation is explained by the presence of naringenin chalcone. It could affect water and chemical transport and mechanical behaviour of the tomato fruit cuticle.en_US
dc.description.sponsorshipProyecto RTI2018-094277-BC21, Ministerio de Ciencia, Innovación y Universidades, Spain. Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech.en_US
dc.identifier.urihttps://hdl.handle.net/10630/18259
dc.language.isoengen_US
dc.relation.eventdate28-30 agosto, 2019en_US
dc.relation.eventplaceBonn, Alemaniaen_US
dc.relation.eventtitlePlant Apoplastic Diffusion Barriers Symposiumen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.accessRightsopen accessen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFlavonoides - Fluorescenciaen_US
dc.subjectCutícula vegetalen_US
dc.subject.otherFluorescence, cuticle, flavonoidsen_US
dc.titleLuminiscence of isolated tomato fruit cuticlesen_US
dc.typeconference outputen_US
dspace.entity.typePublication
relation.isAuthorOfPublicationc7ffe5e8-572a-4829-9b40-848e37109d05
relation.isAuthorOfPublication.latestForDiscoveryc7ffe5e8-572a-4829-9b40-848e37109d05

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