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Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures.

Author(s) : CHUNG J. C., CHOU S. S., HWANG D. F.

Type of article: Article

Summary

The nitrate and nitrite contents of four kinds of vegetables (spinach, crown daisy, organic Chinese spinach and organic nonheading Chinese cabbage) in Taiwan were determined during storage at both refrigerated (5 plus or minus 1 °C) and ambient temperatures (22 plus or minus 1 °C) for 7 days. During storage at ambient temperature, nitrate levels in the vegetables dropped significantly from the third day while nitrite levels increased dramatically from the fourth day of storage. However, refrigerated storage did not lead to change in nitrate and nitrite levels in the vegetables from the eight day onwards.

Details

  • Original title: Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures.
  • Record ID : 2005-2052
  • Languages: English
  • Source: Food Add. Contam. - vol. 21 - n. 4
  • Publication date: 2004

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