Anwendung einer an Möhren und Weizen standardisierten Biokristallisation auf Äpfel und Aloe vera

Abstract

The biocrystallization method was standardised on carrot and wheat. With the standardised method samples from different farming systems could be successfully discriminated. For this paper, we investigated to what degree the standardised method can be adapted to other product classes like apples or Aloe vera. We found, that the sample preparation procedures must be developed for each new product whereas the conditions for the steps evaporation and crystallization as well as the evaluation of the patterns could be directly transferred. The variability as well as the factors of influence could be compared to those found on carrot and wheat samples