April 1, 2016

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    Hydroxyl radicals attack pectins in ripening fruit

    Pectin degradation, causing the softening of ripening fruit, has been proposed to be partly enzymic and partly due to non-enzymic scission by hydroxyl radicals (•OH). Airianah et al. applied a recently developed fluorescent fingerprinting method to detect the ‘collateral damage’ inflicted when •OH acts on pectins. Six true fruits revealed •OH-attacked pectin, increasing during ripening. […] More