Sucrose enhances the accumulation of anthocyanins and glucosinolates in broccoli sprouts

► Anthocyanin accumulated in broccoli sprouts. ► Sucrose enhanced the content of anthocyanin and glucosinolate in broccoli sprouts. ► Sucrose raised the transcriptional level of anthocyanin biosynthetic genes. ► Sucrose raised the transcriptional level of Bo-Elong.