New technique to improve the quality of broccoli

Famous broccoli is a "super food" that contains many healthy nutrients, especially anti-cancer. Recently, scientists at the University of Illinois (USA) have found a natural and inexpensive method that helps extend the "shelf life" for broccoli as well as enhance the source of beneficial nutrients.

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First, experts sprayed on the trunk of methyl jasmonate (MeJA - harmless plant signaling compound ) at 4 days before harvest. MeJA will help enhance the anti-cancer properties of cauliflower by stimulating the activity of genes involved in the synthesis of glucosinolate biochemistry.

This compound is often found in the tissue of broccoli as well as cabbage plants and has been recognized as an anti-cancer agent by its ability to stimulate the production of detoxifying enzymes (helping to eliminate carcinogens) from the body).

Although MeJA enhances the nutrients of green cauliflower, it can also activate a gene network in plants to release ethylene gas, causing the vegetables to spoil quickly. Therefore, the group also developed methylcyclopropene 1 (1-MCP) that has similar properties to natural compounds in plants to affect ethylene-sensitive proteins, thereby blocking or slowing down the rotten speed. wash of broccoli.

Commenting on 1-MCP, lead researcher Jack Juvik said: "This substance is very cheap and harmless. It is volatile and disappears from the product after 10 hours." However, Juvik also noted that two new compounds are not drugs that help eliminate or restore damaged tissue, but is only an enhanced protection solution for this vegetable.