Effects of different treatments on broccoli flavor on the day of harvesting and turning yellow^a.

Flavor compounds	Treatments
	Fresh samples	Control	MeJA	MT
Sweetness	−2.39 ± 0.23c	8.27 ± 0.04b	17.39 ± 0.11a	−2.03 ± 0.04c
Sourness	−46.38 ± 0.15b	−44.29 ± 0.08b	−23.44 ± 0.14a	−45.24 ± 0.15b
Saltiness	31.02 ± 0.27 ns	25.12 ± 0.11 ns	31.22 ± 0.18 ns	30.66 ± 0.27 ns
Bitterness	−0.81 ± 0.11c	2.02 ± 0.22b	−12.2 ± 0.02d	8.32 ± 0.07a
Astringency	1.02 ± 0.03b	1.74 ± 0.07b	0.22 ± 0.10b	7.29 ± 0.08a
Umami	14.23 ± 0.23b	14.91 ± 0.02b	12.4 ± 0.09b	31.33 ± 0.07a

^aValues represent the means ± standard deviation of three replicates of six broccoli heads (n = 9). Different letters in the different rows indicate significant differences under different treatments (P < 0.05). ‘ns’ indicates no significant difference.