###### Abstract  
Cruciferous vegetables are very popular in latitudes corresponding to central and eastern Europe. They are rich in bioactive compounds such as chlorophylls, carotenoids, and polyphenols. The type and quality of fertilization has a significant impact on their chemical composition. The aim of this study was to determine the impact of specific forms of sulfur fertilization on the chemical properties of white cabbage, and to explore the effect of storage conditions on its bioactive components and antioxidant activity. The research material was the late cultivar of white cabbage 'Stonehead', fertilized with a dose of 30 kg S-ha\({}^{-1}\), administered in the form of elemental sulfur, ammonium sulfate, and potassium sulfate. Sulfur fertilization had a significant impact on the parameters selected for this study, and the form in which it was applied resulted in different effects on these individual parameters. For all parameters investigated, the effect of sulfur fertilization was detectable. Antioxidant properties, determined as both ABTS and DPPH radical-scavenging activities, were the highest in cabbage harvested from the plot treated with potassium sulfate  
cruciferous; white cabbage; sulfur fertilization; bioactive components; antioxidant activity +
Footnote †: journal: Medical  
of bioactive phytochemicals. The most striking feature of such Brassica crops is their high levels of glucosinolates, which exert chemoprotective and anticancer effects [1; 2; 5; 6; 7].  
Due to its chemical composition, white-head cabbage has high nutritional value. It constitutes a valuable source of provitamin A, the B group vitamins, and vitamin C, as well as minerals--predominantly calcium, potassium, and iron. Beyond glucosinolates, it contains organic acids, carotenoids, proteins made of amino acids beneficial to the human body, and dietary fiber [8]. This vegetable is also rich in several bioactive compounds and is the simplest form of functional food [9; 10]. Brassicas are rich in carotenoids; however, the coloration of these plants can be misleading, as carotenoid-rich vegetables/fruit are assumed to be yellow to red. In brassicas, the color of carotenoids is masked by the green of chlorophyll. The coloration of plants due to the presence of carotenoids is related to the structure of these compounds. They belong to the group of tetraterpenes, which have two cyclohexyl rings connected by a carbon chain including many conjugated double bonds. The color of plants is derived from the number of double bonds (e.g., yellow corresponds to a minimum of seven double bonds) [8].  
Organic acids are widespread in fruit and vegetables. Their quantity and composition depend on biotic factors (i.e., species, variety, ontogeny) and abiotic factors (climate-related and soil conditions, etc.), while their content tends to decrease with plant maturation [11; 12]. Vegetables generally contain low concentrations of organic acids but are of interest due to their important role as natural antibiotics, flavor enhancers, digestive gland stimulants, and intestinal peristalsis enhancers [13]. Of all vegetables, brussels sprouts (_Brassica oleracea_ L. var. gemmifera (DC.)), parsnips (_Pastinaca sativa_ L.), tomatoes (_Solanum lycopersicum_ L.), and aubergines (_Solanum melongena_ L.) have the highest amount of total organic acids (0.4-0.6 g-100 g-1 FM) [8].  
The aim of this study was to determine the effect of the form of sulfur used for fertilization on the bioactive component content and antioxidant activity of white-head cabbage, and the effect of storage conditions on changes to its chemical composition.