I would like to know if there is any paper elucidating the reason why some Brassica species incease their glucosinolates levels during post-harvest
As glucosinolates are naturally insecticides, it might be useful for the plant to save the seeds as long as possible, but I am not a biologist.
From a chemical point of view, I am not sure if there is an endogenous pathway forming the rests of sugars and excesse of sulfur into glucosinolates.
However, depending on the definition of postharvest, there is the possibility that breakdown to ITC, nitriles etc. already begins, forcing the plant to rebuilt/compensate its glucosinolate pool.
Even if a residual enzymatic activity remains after harvesting for a more or less long period, did you totally excluded a concentration of constituents due to the loss of water?
it is also depend which variety of Brasicaceae you use for experiment, but you know that right...
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