An investigation into the enhancement of fingermarks in blood on fruit and vegetables

A number of studies have reported the successful enhancement of latent fingermarks on fruit and vegetables. A study was set up to identify the most effective technique for the enhancement of fingermarks in blood on various fruit and vegetables. The enhancement techniques targeted different components in blood and consisted of protein stains (e.g. acid black 1), peroxidase reagents (e.g. leuco crystal violet) and amino acid stains (e.g. ninhydrin). Different variables such as the ageing periods of the marks and a diminishing series were employed to assess the suitability and sensitivity of the enhancement techniques.Overall, the use of different protein stains appeared to be the most effective techniques for the enhancement of fingermarks in blood on fruit and vegetables. In addition, the aubergine and cucumber skins appeared to be the most responsive surface to the different chemical techniques during enhancement. On the contrary, little or no enhancement was achieved for fingermarks in blood on the nectarine fruit.