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KMID : 0903619920330020125
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Journal of the Korean Society for Horticultural Science
1992 Volume.33 No. 2 p.125 ~ p.131
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Effect of Storage Treatment on NO3 and NO2 Contents in Vegetables
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Abstract
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Nitrate and nitrite contents of vegetables were measured to investigate the conversion of nitrate to nitrite during storage. Six vegetable cultivars were held under different storage conditions (room temperature, low temperature, packaging with 0.02 ㎜ thick polyethylene film, modified atmosphere using 3L volume sealed acrylic box). The highest nitrate content at harvest was found in leafy vegetables following root and fruit vegetables. Garland chrysanthemum showed the highest nitrite content of 3.4 ppm at harvest. Room and low temperature accelerated the decomposition of nitrate and the increase of nitrite. In the contrast, MA (Modified Atmosphere) and packaging tended to retain the nitrate content and to increase the nitrite content. The increase of nitrite may be due to the nitrate decomposition, but the most amount of nitrate was not remained in form of nitrite. These results indicated that the increased amount of nitrite during storage may be successively converted to other reduced forms in products. Storage life was longer delayed under packaging and MA storage conditions than room and low temperature.
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