Six model compounds having a 2-(1 H-pyrrolyl) carboxylic acid moiety and a hydrophobic R group were synthesized to study their effects on garlic greening, the structures of which are similar to that of 2-(3, 4-dimethyl-1 H-pyrrolyl)-3-methylbutanoic acid (PP-Val)(a possible pigment precursor for garlic greening). The puree of freshly harvested garlic bulbs turned green after being soaked in solutions of all these compounds, and with both increasing ...
