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. Author manuscript; available in PMC: 2010 Jul 30.
Published in final edited form as: Angew Chem Int Ed Engl. 2007;46(45):8699–8702. doi: 10.1002/anie.200703587

Figure 1.

Figure 1

Ripe fruit from the market contain “nonfluorescent” chlorophyll catabolites (NCCs). Top: Photo of the green and yellow pears and apples used here immediately before analysis (a1/a2: “Golden Delicious” apples; p1/p2: “Williamine” pears). Bottom: Relative amounts of chlorophylls (top section) and of NCCs (lower section, different scale) in the extract of the peels of ripe apples and pears (a1/a2 and p1/p2) and green unripe apples and pears(a3/p3, not photographed) picked three weeks before the usual harvest time.