Occurrence of water-soaked brown flesh in Japanese pear (Pyrus pyrifolia Nakai) 'Meigetsu' is related to oxidative stress induced by the biological Maillard reaction
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Agronomy and Crop Science,Physiology
Link
https://link.springer.com/content/pdf/10.1007/s10725-021-00765-x.pdf
Reference40 articles.
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3. Al-Abed Y, Bucala R (1995) Nε-carboxymethyllysine formation by direct addition of glyoxal to lysine during the maillard reaction. Bioorg Med Chem Lett 5:2161–2162
4. Ames JM (1992) The maillard reaction. Biochem food proteins. BJF Hudson, Springer Boston, pp. 99–153. https://doi.org/10.1016/0960-894X(95)00375-4
5. Anderson MM, Heinecke JW (2003) Production of N-(Carboxymethyl)lysine is impaired in mice deficient in NADPH oxidase. A role for phagocyte-derived oxidants in the formation of advanced glycation end products during inflammation. Diabetes 52:2137–2143. https://doi.org/10.2337/diabetes.52.8.2137
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2. 1-Methylcyclopropene delays degradation of peel greenness but induces internal physiological disorders in cold-stored fruit of interspecific pears;Scientia Horticulturae;2023-03
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