Effects of post-harvest storage temperature and processing method on glucosinolate hydrolysates, myrosinase activity, and antioxidant capacity in broccoli florets

The present study evaluated the effects of post-harvest storage and processing conditions on glucosinolate hydrolysates, total phenols and flavonoids, antioxidant capacity, myrosinase activity, and nitrile formation in broccoli florets. The florets were stored at 4℃ and − 20 °C for 30 days post-harvest, and analysis was conducted at every 10 days. The florets were sampled using four processing methods (boiling, steaming, juice, and fresh). The glucosinolate content of florets stored at 4℃ increased by 1.98 times at 10 days and then decreased; total phenols and flavonoids, antioxidant activity, and nitrile formation followed similar trends. The decrease rate of all health-promoting compounds during storage was lower at − 20 °C than at 4 °C. The steaming method was effective in preserving glucosinolates and total phenols and flavonoids, whereas the juice or fresh method was effective in preserving myrosinase activity and hydrolysates.