Valeric acid

Caproic acid

Glutaric acid

Butyric acid

$1.17 \times 10^{-8} \mathrm{~cm}$

$3.40 \times 10^{-8} \mathrm{~cm}$

$5.12 \times 10^{-8} \mathrm{~cm}$

$6.81 \times 10^{-8} \mathrm{~cm}$

$5.4 \times 10^{14} \mathrm{~Hz}$

$5.0 \times 10^{14} \mathrm{~Hz}$

$5.8 \times 10^{14} \mathrm{~Hz}$

$6.2 \times 10^{14} \mathrm{~Hz}$

These avoid browning of freshly cut potato.

These are formed from polyphenols.

These are obtained by polymerisation of quinones.

These are generated after cutting fruits or vegetables.