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. 2020 Jun 8;9(6):758. doi: 10.3390/foods9060758

Figure 1.

Figure 1

Effect of cooking and 250 µM MeJA treatment on total aliphatic glucosinolates (A), total indole glucosinolates (B), and total glucosinolates (C) in ‘Green Magic’ broccoli. C: control broccoli; M, MeJA-treated broccoli. Asterisk (*) = detected significant different by Student’s T-test (p ≤ 0.05, n = 3) with a significant interaction between MeJA treatment and cooking treatment detected (Supplementary Table S2). ***, p ≤ 0.001.