## 3 Results and Discussion
### Organic Acids  
The literature review available for this study included no results related to the organic acid content of white-head cabbage. In the 'Stonehead' cultivar studied here, we identified four acids, namely phytic acid, citric acid, malic acid, and fumaric acid (Table 2). The phytic acid content was found to be the highest, ranging from 87.7 to 36.8 g\(\cdot\)kg\({}^{-1}\) FM. The highest phytic acid content was found in crops from the plot where ammonium sulfate was used, while the lowest was detected in crops from the plot where elemental sulfur was used. The fumaric acid content was the lowest, and the citric acid content was only slightly higher. However, in cabbage from the plot enhanced with potassium sulfate, citric acid was not detected at all (Table 2).  
Cabbage grown on the plot treated with ammonium sulfate proved to be the richest in organic acids, whereas cabbage grown using elemental sulfur yielded the lowest organic acid contents.  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline  & **1** & **2** & **3** & **4** & **S1** & **S2** & **S3** & **S4** \\ \hline Phytic & 36.840 \(\pm\) 4.1 8 & 63.706 \(\pm\) 1.12 7 & 87.711 \(\pm\) 2.35 \({}^{\circ}\) & 61.509 \(\pm\) 1.21 \({}^{\it f}\) & 69.906 \(\pm\) 1.91 \({}^{\it e}\) & 75.902 \(\pm\) 2.13 \({}^{\it d}\) & 107.000 \(\pm\) 10.9 \({}^{\it b}\) & 256.827 \(\pm\) 10.5 \({}^{\it a}\) \\ Citric & 0.084 \(\pm\) 0.001 \({}^{\it b}\) & 0.030 \(\pm\) 0.001 \({}^{\it c}\) & 0.120 \(\pm\) 0.010 \({}^{\it a}\) & 0 \(\pm\) 0.00 & 0.022 \(\pm\) 0.001 \({}^{\it d}\) & 0.021 \(\pm\) 0.000 \({}^{\it d}\) & 0.018 \(\pm\) 0.001 \({}^{\it d}\) & 0.087 \(\pm\) 0.001 \({}^{\it b}\) \\ Malic & 0.110 \(\pm\) 0.020 \({}^{\it b}\) & 0.062 \(\pm\) 0.001 \({}^{\it c}\) & 0.139 \(\pm\) 0.2 \({}^{\it a}\) & 0.036 \(\pm\) 0.001 \({}^{\it d}\) & 0.095 \(\pm\) 0.001 \({}^{\it b}\) & 0.078 \(\pm\) 0.001 \({}^{\it c}\) & 0.104 \(\pm\) 0.001 \({}^{\it b}\) & 0.116 \(\pm\) 0.005 \({}^{\it b}\) \\ Fumaric & 0.006 \(\pm\) 0.001 \({}^{\it b}\) & 0.006 \(\pm\) 0.001 \({}^{\it b}\) & 0.015 \(\pm\) 0.001 \({}^{\it a}\) & 0.003 \(\pm\) 0.000 \({}^{\it b}\) & 0.007 \(\pm\) 0.000 \({}^{\it b}\) & 0.007 \(\pm\) 0.000 \({}^{\it b}\) & 0.011 \(\pm\) 0.002 \({}^{\it a}\) \\ \hline \end{tabular}
\end{table}
Table 2: Organic acid contents of fresh and stored white cabbage grown using different forms of sulfur fertilization (g\(\cdot\)kg\({}^{-1}\) FM).  
The storage process resulted in a significant increase in physic acid content, irrespective of the kind of fertilization used, as seen in Table 2. An increase in the content of all other acids was observed for the plot treated with potassium sulfate, while the other fertilization methods resulted in a decrease in the content of the remaining three acids. Additionally, cabbage from the plot where potassium sulfate was used as fertilizer was the most abundant in all acids after storage. In the other samples, a decrease in the acid contents after storage was typically seen, but without significant regularity.  
[PERSON] et al. [29] presented different findings based on their analysis of changes in the acid content of different varieties of pumpkin fruit after storage, noting a loss in organic acid content in all cases.