Researchers at the University of Warwick have been awarded £500,000 to conduct research into lengthening the shelf-life of Broccoli. 

“One of the problems is that broccoli actually turns yellow in the fridge quite quickly,” said David Pink, from Warwick HRI, University of Warwick.

It is hoped that by studying broccoli researchers will learn more about keeping vegetables fresh.

Dave added: “So what we are going to do in this project is to look at the genetics of the vegetable and, in effect, come up with a DNA profile of what makes a good broccoli that stays green and does not go floppy
 
“There is already some evidence that nutrients start dropping as soon as the heads have been harvested; about half of the vitamin C content is lost after about three days 

“What we are also going to try to look at is if we can use genetics to retain the nutrients in the head. So, as well as looking good, it will be doing good as well.”

Eighteen projects have received grants from the Biotechnology and Biological Sciences Research Council totalling £13 million. The properties of the broccoli will be assessed at harvest and after storage. The research will look for natural traits and variations in broccoli and will not use genetic modification.

The findings, which will also look at vitamins and flavour during will be used by project partners Syngenta.

ENDS 

For further information contact:             

Professor David Pink
Tel 024 765 74982
david.pink@warwick.ac.uk 

Richard Fern, Press Officer,
Communications Office,
University House,
University of Warwick,
Coventry CV4 8UW

Tel 07876 217740
Email: r.w.fern@warwick.ac.uk

For a video news release go to http://www.research-tv.com/stories/health/broccoli/   

REF PR 02 RWF 10 Jan 2007