Effect of Storage Conditions and Cooking Methods on Chlorophyll, Glucosinolate, and Sulforaphane Content in Broccoli Florets

The effects of storage conditions and cooking methods on chlorophyll, glucosinolate (GSL), sulforaphane content in broccoli florets were investigated this study. For the experiment, fresh stored for 2, 4, 6 days at 10, 0 °C with or without 1-methylcyclopropene (1-MCP) treatment. cooked 1, 3, 5, 7, 9 min under three methods, namely, steaming, microwaving, boiling. Results showed that contents aliphatic GSL, indole two cultivars decreased prolonged time. retained GSLs, condition significantly higher than those 10 after storage. was increased by 1-MCP treatment but differed among varieties. experiment GSL time had a fluctuating trend increasing steaming microwaving. Sulforaphane 17.15–50.16% relative to considerably affected highest level 7 during 5 Therefore, combination best performance preserving sulforaphane. Moreover, microwaving is more effective method quality