Yes. Temperature is definitely a factor.
Initially, we had our sprouts doing their “light” cycle in the window-sill of the kitchen. Although providing access to daylight, it is not direct light, as the carport is directly out the window.
We moved them to a window-sill out the front of the house, that receives direct afternoon light, in the hope that it would enhance/speed the “greening” phase. Big mistake. Too much heat, and they went very quickly to mush.
I do think the mason jar works best. It is important to have them such that they drain well. We’re using wire gauze, but we may have to source a finer gauge for the smaller seeds. Each jar is currently “balancing” on the edge of the rim at the moment, to make sure that they continue to drain without completely sealing, due to being laid flat on their tops.
We’re also now regularly preparing broccoli and other cruciferous vegetables to maximise bio-availability of sulforaphane. 10 mins @ 60degC with a sprinkling of mustard. Not all the time, but every little bit helps.
Also using the bulk of the broccoli stalks, chopped and cooked in this way, then minced, cooled and thrown into salads. Tastes great, and uses up something that might otherwise go to waste.
Oh, and we had been using a sulforaphane supplement. Tastes great mixed in butter. But we’ll be transitioning away from that, now we’ve got our groove on with food-based sources.
Our main reason for embracing all things sulforaphane, apart from the general benefits to health and longevity - and for me, potential benefits for heat acclimation and endurance - is for its neuroprotective benefits. Our son, was diagnosed with Infantile Spasm - a form of epilepsy - last year, so we’re doing everything we can to reduce his reliance on anti-seizure meds, and ease his weaning off them next year.