DOI: 10.1071/bi9630818. Studies of the Fine Structure of the Wax Layer of Sultana Grapes

Studies of the Fine Structure of the Wax Layer of Sultana Grapes

10.1071/bi9630818

Crossref journal-article

CSIRO Publishing

Australian Journal of Biological Sciences (67)

Abstract

The surface waxy bloom of sultana grapes has been studied using the carbon. replica technique in combination with electron microscopy. This layer consists of a series of overlapping wax platelets, each of which is about 0�1 f' wide. The air spaces between the wax platelets become filled with liquid when sultana berries are dipped in commercial emulsions known to accelerate their drying rate. Washing in distilled water removes this layer of dipping emulsion from the surface. The appearance of dipped and washed grapes is similar to that of untreated grapes.

Bibliography

Chambers, T., & Possingham, J. (1963). Studies of the Fine Structure of the Wax Layer of Sultana Grapes. Australian Journal of Biological Sciences, 16(4), 818.

Authors 2

TC Chambers (first)
JV Possingham (additional)

References 0 Referenced 33

None

Dates

Type	When
Created	9 years, 2 months ago (July 1, 2016, 2:42 a.m.)
Deposited	4 years, 5 months ago (March 26, 2021, 12:51 a.m.)
Indexed	1 year, 9 months ago (Nov. 13, 2023, 12:27 a.m.)
Issued	62 years, 8 months ago (Jan. 1, 1963)
Published	62 years, 8 months ago (Jan. 1, 1963)
Published Print	62 years, 8 months ago (Jan. 1, 1963)

Funders 0

None

BibTeX

@article{Chambers_1963, title={Studies of the Fine Structure of the Wax Layer of Sultana Grapes}, volume={16}, ISSN={0004-9417}, url={http://dx.doi.org/10.1071/bi9630818}, DOI={10.1071/bi9630818}, number={4}, journal={Australian Journal of Biological Sciences}, publisher={CSIRO Publishing}, author={Chambers, TC and Possingham, JV}, year={1963}, pages={818} }

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