Figure 1 | Scientific Reports

Figure 1

From: Analyzing Strawberry Spoilage via its Volatile Compounds Using Longpath Fourier Transform Infrared Spectroscopy

Figure 1

Spectral characteristics of major volatiles during strawberry spoilage.

(a) Spectral peaks of ethanol in the range of 2830–3040 cm−1; (b) Spectral peaks of ethanol in the range of 1000–1120 cm−1 and 855–916 cm−1; (c) Spectral peaks of esters in the range of 1210–1280 cm−1; (d) Changes of spectral peaks areas with storage time.

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