Oxygen and Hydrogen Isotopes in Fruit and Vegetable Juices
Open Access
- 1 July 1983
- journal article
- research article
- Published by Oxford University Press (OUP) in Plant Physiology
- Vol. 72 (3) , 725-727
- https://doi.org/10.1104/pp.72.3.725
Abstract
18O/16O ratios from the juices of a number of fruits and vegetables were measured and found to be isotopically more enriched than the water in which they grew. Fast-growing high-water-content vegetables exhibited less enrichment than slower growing fruits such as apples, pears and plums. 18O/16O measurements were also made on the water from various sections of several plants, and the enrichment occurred in the following order: leaves > fruit > stem .gtoreq. ground water. D[deuterium]/H and 18O/16O measurements were made on a series of grape juice samples and, when plotted against each other, gave a slope of 3.9, indicating that the physical process causing this enrichment was probably evaporation, i.e., evapotranspiration.This publication has 4 references indexed in Scilit:
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- The effects of water-stress on leaf H2 18O enrichmentRadiation and Environmental Biophysics, 1978
- Oxygen and Hydrogen Isotopic Ratios in Plant CelluloseScience, 1977
- On the enrichment of H2 18O in the leaves of transpiring plantsRadiation and Environmental Biophysics, 1974