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      Increasing interest about white cabbage (Brassica oleracea var. capitata f. alba) concerns the occurrence of vast phytochemicals e.g. vitamins (A, C, E, K), glucosinolates, flavonoids and carotenoids. Recently performed medical surveys shown that consumption of Brassicaceae vegetables lowers the risk of vascular, digestive and cancer diseases. White cabbages available during most parts of the year are stored for the maintenance of crop freshness and quality. During that process stress conditions (darkness, low temperature, high RH) are applied, which may modify the content of pro-healthy compounds like vitamins and glucosinolates. Ozone is commonly used as antimicrobial agent. Moreover, it was proven that it can modifies the antioxidants content and activity in plants tissues. The main aim of this work was to evaluate the impact of ozone fumigation applied during storage, on the content of pro-healthy compounds such as vitamins C and E, sinigrine (aliphatic glucosinolate) and activity of antioxidative enzymes (catalases, peroxidases, superoxide dismutases) in leaves of white cabbage. [1]
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