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. Author manuscript; available in PMC: 2014 Apr 10.
Published in final edited form as: Chem Rev. 2013 Apr 10;113(4):2733–2811. doi: 10.1021/cr300354g

Table 5.

Fluorescent protein properties

Protein
name		 Excitation
maximum
(nm)		 Emission
maximum
(nm)		 Extinction
coefficient
(M−1cm−1)		 Fluorescent
quantum
yield		 Brightness
(% of
DsRed)		 pKa Maturation half-
life, 37
°C		 Photobleaching
half-life
(s)
DsRed 558 583 75,000 0.79 100 4.7 10 h ND
T1 555 584 38,000 0.51 33 4.8 <1 h ND
Dimer2 552 579 69,000 0.69 80 4.9 2 h ND
mRFP1 584 607 50,000 0.25 21 4.5 <1 h 6.2
mHoney dew 487/504 537/562 17,000 0.12 3 <4.0 ND 5.9
mBanana 540 553 6,000 0.7 7 6.7 1 h 1.4
mOrange 548 562 71,000 0.69 83 6.5 2.5 h 6.4
dTomato 554 581 69,000 0.69 80 4.7 1 h 64
tdTomato 554 581 138,000 0.69 160 4.7 1 h 70
mTangerine 568 585 38,000 0.3 19 5.7 ND 5.1
mStrawberry 574 596 90,000 0.29 44 <4.5 50 min 11
mCherry 587 610 72,000 0.22 27 <4.5 15 min 68

For additional information, please see Table 1 from reference 188. Adapted with permission from reference 188. Copyright 2004 Macmillan Publishers Ltd.