Mechanical Stress Results in Immediate Accumulation of Glucosinolates in Fresh-Cut Cabbage

Table 3

Changes in the contents of the main GLS after 27 h storage, in comparison to unshredded cabbage.

Glucosinolates	Change (%)
	Shredding/storage temperature
	Thin/8°C	Thick/8°C	Thin/20°C	Thick/20°C
Glucobrassicin	+23	+55	−24	+38
Neoglucobrassicin	−33	−12	−58	−21
Sinigrin	+36	+70	−40	−2
Total	+14	+40	−34	+16

Levels of significance: statistically significant: 5 and ; highly statistically significant: .