Understanding the degradation of ascorbic acid and glutathione in relation to the levels of oxidative stress biomarkers in broccoli (Brassica oleracea L. italica cv. Bellstar) during storage and mechanical processing

► Broccoli is a good source of ascorbic acid and glutathione. ► Significant loss of ascorbic acid and glutathione was noticed during storage. ► Storage duration affected degradation more greatly than mechanical processing. ► Level of oxidative stress was positively associated with the degradation.