A team of scientists at the University of Florida, Kansas State
University, and Virginia Tech has found the genesto slow down the
wilting and yellowing of broccoli when it is harvested.
As soon as a head of broccoli is harvested, an internal clock for
freshness starts counting down, and the crisp green crown soon wilts and
yellows. To understand what causes this transformation, the research
team investigated the genes responsible for the molecular changes inside
broccoli as it ages.
The genes that the researchers found are involved in broccoli
senescence. These genes are aptly named SAGs, or senescence associated
genes. While more research is needed to further understand SAGs, what
they learned about broccoli could be applied to other crops, the
Fighting food waste: Researchers identify broccoli genes that affect
freshness - UF/IFAS News (ufl.edu)