Dormancy and sprouting in onion bulbs. II. Changes in sulphur metabolism

Cloning and expression of γ‐glutamyl transpeptidase and its relationship to greening in crushed garlic (Allium sativum) cloves

“…The GGT activity started to increase at the onset of sprouting during storage at 18 °C 19, 20. In addition, the activity of onion alliinase did not change significantly during storage at 20 °C for 32 weeks, although the GGT activity increased gradually 21.…”