Effects of abscisic acid on glucosinolate content, isothiocyanate formation and myrosinase activity in cabbage sprouts

Summary Effects of abscisic acid (ABA) on glucosinolate content, isothiocyanate formation and myrosinase activity in cabbage sprouts were investigated. Subsequently, their distributions in different organs were evaluated. ABA (50 μmol L−1) significantly increased glucosinolate content, isothiocyanate formation and myrosinase activity by 72.65%, 268.15% and 67.69%, respectively, in 5‐day‐old sprouts. Application of ABA alleviated the decrease rate of glucosinolate content and increased the myrosinase activity during germination. Besides, isothiocyanate formation rapidly increased after germinating for 3 days. The glucosinolate content and isothiocyanate formation reduced by 46.51% and 38.01%, respectively, in fluridon (Flu)‐treated sprouts. Cotyledon of ABA‐treated sprouts had the highest glucosinolate content and isothiocyanate formation, indicating that ABA was necessary to enhance the isothiocyanate formation in cabbage sprouts by increasing glucosinolate content and myrosinase activity.