Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage

► Bioactive compounds of kailan-hybrid after cooking and during storage were studied. ► Glucobrassicin and glucoraphanin were the major glucosinolates in kailan-hybrid. ► Low pressure steaming and microwaving preserved better glucosinolate and vitamin C. ► Glucoraphanin was the most thermostable glucosinolate after the studied treatments. ► Cooking methods greatly enhanced lutein levels, which decreased during storage.