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Oxygen and Hydrogen Isotopes in Fruit and Vegetable Juices ¹

Department of Chemistry, University of Waikato, Hamilton, New Zealand

¹⁸O/¹⁶O ratios from the juices of a number of fruits and vegetables were measured and found to be isotopically more enriched than the water in which they grew. Fast-growing high-water-content vegetables exhibited less enrichment than slower growing fruits such as apples, pears, and plums. ¹⁸O/¹⁶O measurements were also made on the water from various sections of several plants, and the enrichment was found to occur in the following order: leaves > fruit > stem ground water.

D/H and ¹⁸O/¹⁶O measurements were made on a series of grape juice samples and, when plotted against each other, gave a slope of 3.9, indicating that the physical process causing this enrichment was probably evaporation, i.e. evapotranspiration.

¹ Supported by the University Grants Committee of New Zealand (J. D.).

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