Is superfood broccoli an essential part of your diet? Now learn how to preserve it for longer periods for enhanced anti-cancer properties. Researchers at University of Illinois have found a way to prolong the vegetable's shelf life.
The researchers first used methyl jasmonate (MeJA), a non-toxic compound to increase the broccoli's anti-cancer potential. MeJA initiates a process of gene activity affiliated with the biosynthesis of glucosinolates (GS) which are identified as potent cancer-preventative agents. However, MeJA also signals a network of genes that lead to plant decay by inducing the release of ethylene. The researchers then applied compound 1-methylcyclopropene (1-MCP) after harvesting the same broccoli that was treated with MeJA before harvest. "This compound basically stops or dramatically slows down the decay associated with ethylene. The combination is good," informed Juvik. "It is very cheap. It takes very little to elevate all the desirable aspects. The compound is volatile and disappears from the product after about 10 hours," he said. The use of these treatments could make a great impact on important global dilemmas such as food security issues and health-care costs.