Composition of the surface wax from tomatoes

@article{Bauer2004CompositionOT,
  title={Composition of the surface wax from tomatoes},
  author={{\vS}. Bauer and E. Schulte and H. Thier},
  journal={European Food Research and Technology},
  year={2004},
  volume={219},
  pages={487-491}
}
The quantitative composition of the waxes from 26 different tomato cultivars was determined in order to get an overall view of the contents of the compounds identified in Part I at the ripe red stage and of the variability of results. On average, the tomatoes were covered with a wax layer of 50 µg/cm2, which resulted in 29% of fraction 1 (mainly long-chain hydrocarbons), in 19% of fraction 2 (mainly long-chain alcohols and triterpenols) and in 52% of fraction 3 (naringenin-chalcone).The… Expand
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