## 3 Results and Discussion
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Type of Samples**} & \multicolumn{6}{c}{**Homogeneous Groups**} \\ \cline{2-5}  & **a** & **b** & **c** & **d** & **e** \\ \hline Sprouts treated with 1\% acetic acid & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% citric acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 80 mg/L peracetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% lactic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 80 mg/L peracetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% ascorbic acid} & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Group homogeneity test (\(\alpha\) = 0.05) comparing the effect of the organic acids used on the antioxidant properties (ABTS) of red cabbage sprouts not subjected to storage. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Type of Samples**} & \multicolumn{6}{c}{**Homogeneous Groups**} \\ \cline{2-5}  & **a** & **b** & **c** & **d** & **e** \\ \hline Not treated sprouts & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% acetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% acetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% citric acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 80 mg/L peracetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% ascorbic acid} & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 3: Group homogeneity test (\(\alpha\) = 0.05) comparing the effect of applied organic acids on the content of polyphenols (TPC) in red cabbage sprouts subjected to 14-day storage. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Type of Samples**} & \multicolumn{6}{c}{**Homogeneous Groups**} \\ \cline{2-5}  & **a** & **b** & **c** & **d** & **e** \\ \hline Sprouts treated with 1\% acetic acid & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% citric acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 80 mg/L peracetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% lactic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 80 mg/L peracetic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% lactic acid} & *** & & & & \\ \multicolumn{7}{c}{Sprouts treated with 1\% ascorbic acid} & & & & & \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Group homogeneity test (\(\alpha\) = 0.05) comparing the effect of the organic acids used on the antioxidant properties (ABTS) of red cabbage sprouts subjected to 7-day storage. The highest beneficial effect for the stored sprouts was shown by peracetic acid (5 and 14% losses after 7 and 14 days of storage, respectively), and the greatest losses were for the sprouts treated with acetic acid (17 and 29% losses after 7 and 14 days of storage, respectively). The sprouts treated with citric, L-ascorbic and lactic acid showed a similar behavior of the polyphenol content at the level of 93-95% after 7 days of storage and 85-88% after 14 days. Similar relationships to those obtained in this study were obtained in the study of [PERSON] et al. (2017) [PERSON] et al. (2017), where the content of polyphenols in tea was examined under various pH conditions and different temperatures during storage of aqueous solutions for 24 h. In this work, tea polyphenols were pH-sensitive: The lower the pH, the more stable the tea polyphenols during storage [PERSON] et al. (2017). The stability of polyphenols is dependent on both temperature and pH. It was noted that total polyphenols content is faster degraded with the increase of either pH, oxygen concentration or temperature [PERSON] et al. (2017). [PERSON] et al. (2002) [PERSON] et al. (2002) reported that several factors, including pH, concentration of proteins, antioxidant levels and the presence of metal ions, could affect the stability of katechin of which pH is probably the most critical.