Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli
The function of free amino acids in protein synthesis, as a source of energy and unique roles in catabolism have been well studied in plant development but their function in postharvest fruit and vegetables has received little attention. This study evaluated 11 amino acids—arginine, alanine, asparti...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-04-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/7/4/71 |
| _version_ | 1797538788058071040 |
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| author | Muhammad Sohail Ron Baden Howe Wills Michael C. Bowyer Penta Pristijono |
| author_facet | Muhammad Sohail Ron Baden Howe Wills Michael C. Bowyer Penta Pristijono |
| author_sort | Muhammad Sohail |
| collection | DOAJ |
| description | The function of free amino acids in protein synthesis, as a source of energy and unique roles in catabolism have been well studied in plant development but their function in postharvest fruit and vegetables has received little attention. This study evaluated 11 amino acids—arginine, alanine, aspartic acid, glutamic acid, glycine, ornithine, phenylalanine, serine, tyrosine, tryptophan and valine—on the development of senescence of broccoli. Broccoli florets were dipped in 5 mM solution of amino acids, then stored at 10 °C in air containing 0.1 µL L<sup>−1</sup> ethylene. Senescence was assessed by green life, ethylene production, respiration rate and ion leakage. Green life was increased by all the amino acids except valine. Similarly, ethylene production and ion leakage were decreased by all the amino acids except valine, while respiration rate was reduced by all amino acids. It is speculated that the early reduction in ethylene production could be the mechanism by which the amino acids delayed senescence. The beneficial effect of naturally occurring amino acids in inhibiting senescence has potential commercial relevance, as the amino acids have Generally Recognised As Safe (GRAS) status which should assist gain regulatory approval, and gain acceptance by consumers wary of synthetic chemicals on foods. |
| first_indexed | 2024-03-10T12:36:23Z |
| format | Article |
| id | doaj.art-0b81b256497f42a1af9a36fddc920372 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-10T12:36:23Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-0b81b256497f42a1af9a36fddc9203722023-11-21T14:13:54ZengMDPI AGHorticulturae2311-75242021-04-01747110.3390/horticulturae7040071Multiple Amino Acids Inhibit Postharvest Senescence of BroccoliMuhammad Sohail0Ron Baden Howe Wills1Michael C. Bowyer2Penta Pristijono3School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, AustraliaSchool of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, AustraliaThe function of free amino acids in protein synthesis, as a source of energy and unique roles in catabolism have been well studied in plant development but their function in postharvest fruit and vegetables has received little attention. This study evaluated 11 amino acids—arginine, alanine, aspartic acid, glutamic acid, glycine, ornithine, phenylalanine, serine, tyrosine, tryptophan and valine—on the development of senescence of broccoli. Broccoli florets were dipped in 5 mM solution of amino acids, then stored at 10 °C in air containing 0.1 µL L<sup>−1</sup> ethylene. Senescence was assessed by green life, ethylene production, respiration rate and ion leakage. Green life was increased by all the amino acids except valine. Similarly, ethylene production and ion leakage were decreased by all the amino acids except valine, while respiration rate was reduced by all amino acids. It is speculated that the early reduction in ethylene production could be the mechanism by which the amino acids delayed senescence. The beneficial effect of naturally occurring amino acids in inhibiting senescence has potential commercial relevance, as the amino acids have Generally Recognised As Safe (GRAS) status which should assist gain regulatory approval, and gain acceptance by consumers wary of synthetic chemicals on foods.https://www.mdpi.com/2311-7524/7/4/71amino acidsbroccoligreen colourethylenerespirationion leakage |
| spellingShingle | Muhammad Sohail Ron Baden Howe Wills Michael C. Bowyer Penta Pristijono Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli Horticulturae amino acids broccoli green colour ethylene respiration ion leakage |
| title | Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli |
| title_full | Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli |
| title_fullStr | Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli |
| title_full_unstemmed | Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli |
| title_short | Multiple Amino Acids Inhibit Postharvest Senescence of Broccoli |
| title_sort | multiple amino acids inhibit postharvest senescence of broccoli |
| topic | amino acids broccoli green colour ethylene respiration ion leakage |
| url | https://www.mdpi.com/2311-7524/7/4/71 |
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