Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli

The function of free amino acids in protein synthesis, as a source energy and unique roles catabolism have been well studied plant development but their postharvest fruit vegetables has received little attention. This study evaluated 11 acids—arginine, alanine, aspartic acid, glutamic glycine, ornithine, phenylalanine, serine, tyrosine, tryptophan valine—on the senescence broccoli. Broccoli florets were dipped 5 mM solution acids, then stored at 10 °C air containing 0.1 µL L−1 ethylene. Senescence was assessed by green life, ethylene production, respiration rate ion leakage. Green life increased all except valine. Similarly, production leakage decreased valine, while reduced acids. It is speculated that early reduction could be mechanism which delayed senescence. beneficial effect naturally occurring inhibiting potential commercial relevance, Generally Recognised As Safe (GRAS) status should assist gain regulatory approval, acceptance consumers wary synthetic chemicals on foods.