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KMID : 0366519820020000071
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Annual Bulletin Seoul Health
1982 Volume.2 No. 0 p.71 ~ p.77
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Effect of Storage on pH and the Contents of Nitrate and Nitrite of Various Kimchi
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Abstract
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Nitrate accumulated in vegetables can, via NO, during storage and after their ingestion, cause the formation of methemoglobin and many of which are carcinogenic in human body. Especially such vegetables with the highest consumption in Korea as chinese cabbage and raddish frequently showed that high contents of nitrate and nitrite could accumulate. Therefore, pH and the content of nitrate and nitrite of Korean pickles made of upper vegetables, viz, Baichu Kimchi, Yulmookimchi and Kakdooki were estimated during storage at the conditions of 5C and 25 C Storage at 25C generally led to the more rapidly than that at 5C. But changes of nitrite level showed very low variation in all tested Kinchi.
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