Sprouts as a natural food have been commonly consumed in different cultures, which are richer in health-promoting compounds than their mature counterparts. The purpose of this study was to investigate the effects of blue light on physiological and biochemical changes including sprout length, respiratory rate, free amino acids, ascorbic acid, glucosinolates, isothiocyanates and myrosinase activity in germinating cabbage sprouts. Furthermore, their correlation analysis was conducted to elucidate

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... heir changing patterns during germination and relationships with each other. The respiratory rate, free amino acids and ascorbic acid content were greatly enhanced by blue light compared to the darkness. Blue light could better retain glucosinolate content in cabbage sprouts than the darkness. More isothiocyanates formation was observed from cabbage sprouts under blue light, which was a result of the promoted myrosinase activity and higher glucosinolate content. These results indicate that blue light has selectively improved the nutritional compounds in germinated cabbage sprouts.