Mulberry Juice-Derived Carbon Quantum Dots as a Cu²⁺ Ion Sensor: Investigating the Influence of Fruit Ripeness on the Optical Properties

Figure 8

The CQDs’ fluorescence spectra at various excitation wavelengths. (a) The PL of the ripe tomato at 180 C°. (b) The PL of the unripe tomato at 180 C°. (c) The PL of the ripe blackberry at 180 C° and (d) the PL of the unripe blackberry at 180 C°.

(a)

(b)

(c)

(d)