Table 1.

Fold changes of primary metabolites in MeJA-treated ‘Green Magic’ compared to untreated broccoli under the same cooking treatment.

Cooking Method		Amino Acids †							Sugar and Sugar Derivatives				Organic Acids
		Oxo- Proline	Glu	Val	Pro	Ser	Ile	Ala	Fructose	Glucose	Sucrose	myo-Inositol	Quinic Acid
Raw		0.58 *	0.42 *						0.94	1.06	0.28 *	0.91 *	1.35
Boiling	2 min	0.77 *	0.35 *						0.96 *	1.09 *	0.26 *	0.90 *	1.35 *
	5 min	0.95	0.43 *						0.80	1.09	0.37 *	0.84	1.73
Steaming	2 min	0.71 *	0.40 *	0.49 *	0.40 *	0.39 *	0.38 *			1.05	0.32 *	0.74 *	1.72 *
	5 min	0.70 *	0.35 *	0.43 *	0.35 *	0.40 *	0.26 *			0.90 *	0.26 *	0.59 *	1.54 *
Micro- waving	2 min	0.46 *	0.43 *	0.48	0.37 *	0.36 *		0.69 *	0.98	1.05 *	0.26 *	0.76 *	2.04 *
	5 min	0.62 *	0.57 *	0.57 *	0.57 *	0.56 *		0.86 *	1.31 *	1.38*	0.49 *	1.02	2.33 *

† Abbreviations of amino acids: (1) Glu = glutamic acid, (2) Val = valine, (3) Pro = proline, (4) Ser = serine, (5) Ile = isoleucine, and (6) Ala = alanine. Asterisk (*) = detected significant difference with or without MeJA treatment by Student’s T-test at p ≤ 0.05 based on the peak intensity (n = 3).