## 3 Results and Discussion
### Effect of Organic Acids Addition on the Colour of Red Cabbage Sprouts
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Sprout** & **Color** & **Not Treated** & \begin{tabular}{c} **Sprout Treated** \\ **with 1\% Citric** \\ **Acid** \\ \end{tabular} & \begin{tabular}{c} **Sprouts Treated** \\ **with 1\% Citric** \\ **Assorbic Acid** \\ \end{tabular} & \begin{tabular}{c} **Sprouts Treated** \\ **with 1\% Lactic** \\ **Acid** \\ \end{tabular} & \
\begin{tabular}{c} **Sprouts Treated** \\ **with 1\% Acetic** \\ **Acid** \\ \end{tabular} &
\begin{tabular}{c} **Sprouts Treated** \\ **with 1\% Acetic** \\ **Acid** \\ \end{tabular} \\ \hline \multirow{7}{*}{Sprouts not stored} & L* & 44.6 \(\pm\) 0.8 c & 43.3 \(\pm\) 0.9 b & 42.6 \(\pm\) 0.9 b & 40.7 \(\pm\) 0.8 a & 40.2 \(\pm\) 0.9 a & 41.3 \(\pm\) 1.0 a \\  & a* & 8.1 \(\pm\) 0.1 b & 9.2 \(\pm\) 0.2 e & 8.9 \(\pm\) 0.8 d & 8.6 \(\pm\) 0.1 c & 9.5 \(\pm\) 0.1 f & 7.5 \(\pm\) 0.1 a \\  & b* & 0.9 \(\pm\) 0.0 b & 3.4 \(\pm\) 0.0 e & 0.8 \(\pm\) 0.1 a & 1.4 \(\pm\) 0.0 c & 3.3 \(\pm\) 0.2 e & 2.4 \(\pm\) 0.1 d \\  & R & 120.2 \(\pm\) 1.0 c & 119.4 \(\pm\) 0.6 c & 116.6 \(\pm\) 0.7 b & 112.2 \(\pm\) 1.8 a & 111.2 \(\pm\) 1.1 a & 111.3 \(\pm\) 1.2 a \\  & G & 101.8 \(\pm\) 0.9 e & 97.7 \(\pm\) 0.7 d & 96.7 \(\pm\) 0.8 d & 90.1 \(\pm\) 0.1 a & 93.8 \(\pm\) 1.1 b & 85.5 \(\pm\) 1.1 c \\  & B & 105.3 \(\pm\) 0.3 e & 97.9 \(\pm\) 0.2 c & 101.0 \(\pm\)1.0 d & 90.9 \(\pm\) 1.2 b & 94.6 \(\pm\) 0.9 a & 95.2 \(\pm\)1.6 b \\ \hline \multirow{7}{*}{Sprouts stored for days} & L* & 39.9 \(\pm\) 2.0 b & 37.9 \(\pm\) 1.1 ab & 36.7 \(\pm\) 1.0 a & 38.1 \(\pm\) 1.0 ab & 36.4 \(\pm\) 0.7 a & 37.9 \(\pm\) 1.0 ab \\  & a* & 6.9 \(\pm\) 0.1 b & 6.3 \(\pm\) 0.1 a & 6.3 \(\pm\) 0.2 a & 6.8 \(\pm\) 0.1 b & 8.1 \(\pm\) 0.0 c & 6.5 \(\pm\) 0.13 a \\  & b* & 1.8 \(\pm\) 0.0 a & 2.9 \(\pm\) 0.1 d & 2.1 \(\pm\) 0.1 b & 2.9 \(\pm\) 0.1 d & 2.3 \(\pm\) 0.0 c & 2.9 \(\pm\) 0.0 d \\  & R & 107.1 \(\pm\) 2.0 d & 101.7 \(\pm\) 0.9 ab & 98.3 \(\pm\) 0.7 a & 102.8 \(\pm\) 1.2 c & 99.9 \(\pm\) 1.0 a & 102.0 \(\pm\) 1.5 ab \\  & G & 91.2 \(\pm\)1.1 d & 86.8 \(\pm\)1.5 c & 83.9 \(\pm\) 1.0 b & 86.8 \(\pm\) 1.0 c & 81.7 \(\pm\) 1.0 a & 86.8 \(\pm\) 0.9 c \\  & B & 92.5 \(\pm\) 0.6 c & 85.9 \(\pm\)1.1 ab & 84.3 \(\pm\) 1.5 ab & 86.2 \(\pm\) 0.9 b & 83.0 \(\pm\) 0.1 a & 86.1 \(\pm\) 1.0 ab \\ \hline \multirow{7}{*}{Sprouts stored for days} & L* & 35.3 \(\pm\) 0.8 a & 37.1 \(\pm\) 1.0 b & 37.5 \(\pm\) 0.6 b & 37.7 \(\pm\) 1.32 b & 37.9 \(\pm\) 1.1 b & 38.5 \(\pm\) 0.6 b \\  & a* & 6.2 \(\pm\) 0.2 d & 5.10 \(\pm\) 0.1 b & 5.9 \(\pm\)0.1 c & 4.0 \(\pm\) 0.1 a & 6.6 \(\pm\) 0.1 e & 6.3 \(\pm\) 0.1 d \\  & b* & 0.7 \(\pm\) 0.0 a & 3.2 \(\pm\) 0.2 c & 1.7 \(\pm\) 0.0 b & 3.5 \(\pm\) 0.1 d & 6.8 \(\pm\) 0.1 e & 1.7 \(\pm\) 0.0 b \\ \cline{1-1}  & R & 93.9 \(\pm\) 0.9 a & 97.9 \(\pm\) 1.2 b & 99.2 \(\pm\)0.9 b & 97.6 \(\pm\) 1.5 b & 103.5 \(\pm\) 1.6 c & 102.5 \(\pm\) 0.6 c \\ \cline{1-1}  & G & 80.6 \(\pm\) 0.9 a & 85.6 \(\pm\)1.4 b & 86.0 \(\pm\)1.3 b & 87.3 \(\pm\) 1.6 b & 85.9 \(\pm\)1.0 b & 88.3 \(\pm\)1.3 c \\ \cline{1-1}  & B & 83.3 \(\pm\) 0.8 b & 83.6\(\pm\)0.8 b & 86.9 \(\pm\)0.9 c & 84.2 \(\pm\) 1.8 b & 79.1 \(\pm\) 2.0 a & 89.4 \(\pm\) 1.4 d \\ \hline \hline \end{tabular}  
*a–f–average values denoted by different letters, significantly different from each other (\(\alpha\) = 0.05).  
\end{table} 
Table 7: Color parameters of red cabbage sprouts treated with organic acids subjected to 14-day storage. Figure 4: Color changes (\(\Delta\)E* values) of red cabbage sprouts with the addition of solutions of various organic acids subjected to 14-day storage. The graph shows the mean values and standard deviation (\(n\) = 3).