Effects of heat stress on the biological Maillard reaction, oxidative stress, and occurrence of internal browning in Japanese radish (Raphanus sativus L.).

Abstract excerpt

Internal browning (IB) of Japanese radish, in which the entire central part of the root changes from light tan to dark brown, is a physiological disorder caused by heat stress at the root maturation stage and represents significant economic losses to farmers. In this study, we cultivated three cultivars with different tolerance to IB disorder under high-temperature conditions, and examined the physiological...

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