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Modifications dans la teneur en nitrate et nitrite de quatre légumes lors de l'entreposage frigorifique ou à température ambiante.

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

Auteurs : CHUNG J. C., CHOU S. S., HWANG D. F.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures.
  • Identifiant de la fiche : 2005-2052
  • Langues : Anglais
  • Source : Food Add. Contam. - vol. 21 - n. 4
  • Date d'édition : 2004

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