Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables

Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid soluti...

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Autores principales:	Muhammad Sohail, Ron Wills, Michael Bowyer, Penta Pristijono
Formato:	article
Lenguaje:	EN
Publicado:	University of Birjand 2021
Materias:	ethylene green colour market life respiration Agriculture S
Acceso en línea:	https://doaj.org/article/2bad891a23c2400aad11b433706e4e7f
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spelling	oai:doaj.org-article:2bad891a23c2400aad11b433706e4e7f2021-11-06T05:41:58ZImpact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables2588-48832588-616910.22077/jhpr.2020.3844.1180https://doaj.org/article/2bad891a23c2400aad11b433706e4e7f2021-09-01T00:00:00Zhttps://jhpr.birjand.ac.ir/article_1588_7a9019725ce09809cfe5be508aafa2c7.pdfhttps://doaj.org/toc/2588-4883https://doaj.org/toc/2588-6169Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid solutions from 2-100 mM to determine the optimum concentration that inhibited senescence. The other vegetables were dipped in solutions with the optimal concentration. Senescence of the vegetables was assessed during storage at 10 °C in air containing 0.1 µL L1 ethylene by determining loss of green colour (designated as green life), ethylene production and respiration rates. Findings: For each amino acid, a dipping concentration of 5 mM was found optimal to inhibit senescence as shown by an extended green life and reduced ethylene production and respiration rates of all vegetables to a similar extent, except methionine which did not show a significant effect with rocket, and for spinach only reduced ethylene production. Limitations: No limitations were encountered. Originality/Value: Arginine and cysteine showed considerable potential for commercial use to extend the market life of many green vegetables and with their Generally Recognized As Safe (GRAS) status the amino acids should be a safe, consumer-acceptable treatment.Muhammad SohailRon WillsMichael BowyerPenta PristijonoUniversity of Birjandarticleethylenegreen colourmarket liferespirationAgricultureSENJournal of Horticulture and Postharvest Research, Vol 4, Iss Issue 3 - September 2021, Pp 253-262 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	ethylene green colour market life respiration Agriculture S
spellingShingle	ethylene green colour market life respiration Agriculture S Muhammad Sohail Ron Wills Michael Bowyer Penta Pristijono Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
description	Purpose: This study examined the efficacy of aqueous dips containing the amino acids, L-arginine, L-cysteine and L-methionine, to inhibit the senescence of six leafy green vegetables pak choy, coriander, choy sum, spinach, parsley and rocket. Research method: Pak choy was dipped in amino acid solutions from 2-100 mM to determine the optimum concentration that inhibited senescence. The other vegetables were dipped in solutions with the optimal concentration. Senescence of the vegetables was assessed during storage at 10 °C in air containing 0.1 µL L1 ethylene by determining loss of green colour (designated as green life), ethylene production and respiration rates. Findings: For each amino acid, a dipping concentration of 5 mM was found optimal to inhibit senescence as shown by an extended green life and reduced ethylene production and respiration rates of all vegetables to a similar extent, except methionine which did not show a significant effect with rocket, and for spinach only reduced ethylene production. Limitations: No limitations were encountered. Originality/Value: Arginine and cysteine showed considerable potential for commercial use to extend the market life of many green vegetables and with their Generally Recognized As Safe (GRAS) status the amino acids should be a safe, consumer-acceptable treatment.
format	article
author	Muhammad Sohail Ron Wills Michael Bowyer Penta Pristijono
author_facet	Muhammad Sohail Ron Wills Michael Bowyer Penta Pristijono
author_sort	Muhammad Sohail
title	Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
title_short	Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
title_full	Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
title_fullStr	Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
title_full_unstemmed	Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
title_sort	impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables
publisher	University of Birjand
publishDate	2021
url	https://doaj.org/article/2bad891a23c2400aad11b433706e4e7f
work_keys_str_mv	AT muhammadsohail impactofexogenousargininecysteineandmethionineonthepostharvestsenescenceofsixgreenleafyvegetables AT ronwills impactofexogenousargininecysteineandmethionineonthepostharvestsenescenceofsixgreenleafyvegetables AT michaelbowyer impactofexogenousargininecysteineandmethionineonthepostharvestsenescenceofsixgreenleafyvegetables AT pentapristijono impactofexogenousargininecysteineandmethionineonthepostharvestsenescenceofsixgreenleafyvegetables
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Impact of exogenous arginine, cysteine and methionine on the postharvest senescence of six green leafy vegetables

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