Additional file 1 of Exploring strategies to growth wild turnip sprouts as healthy food

Additional file 1. Figure S1. Mass spectrum of compounds detected in broccoli samples (m/z 753 [M - H]-; UV λmax = 269.6 nm). Figure S2. Mass spectrum of compounds detected in broccoli samples (m/z 959 [M - H]-). Figure S3. Mass spectrum of compounds detected in broccoli samples (m/z 959 [M - H]-; UV λmax = 282.9 and 300.6 nm). Figure S4. Mass spectrum of compounds detected in broccoli samples (m/z 899 [M - H]-; UV λmax = 278.5 nm). Figure S5. Mass spectrum of compounds detected in broccoli samples (m/z 591 [M - H]-; UV λmax = 282.9 and 300.6 nm). Figure S6. Mass spectrum of compounds detected in broccoli samples (m/z 223 [M - H]-; UV λmax = 282.9 and 300.6 nm). Figure S7. Heat map and cluster analysis of main glucosinolates and anthocyanins in broccoli at different elicitor treatments. Figure S8. Principal component analysis (PCA) of variables of broccoli sprouts, L: length of sprouts; DW: dry weight of sprouts; TGSL: Total glucosinolates; TA: Total anthocyanins; ALIPH: aliphatic glucosinolate; INDOL: indolic glucosinolate; DPPH: DPPH assay; ORAC: ORAC assay.