Effects of different storage temperature and different washing methods on the content of nitrite in vegetables
2007
Lu Huaqiong | Su Zhixian | Yan Xianchun
Chinese. 研究了不同贮藏时间和贮藏温度（室温（15～20 ℃）和低温（（4±1） ℃））以及3种洗涤方式（自来水、盐水和洗洁精溶液）下叶菜类、瓜果类和根茎类蔬菜中亚硝酸盐含量的变化。结果显示：(1）在0～3 d贮藏时间中，随着贮藏时间的延长，不管是在室温还是低温条件下,蔬菜中亚硝酸盐含量均呈增加趋势；(2）在相同的贮藏时间和洗涤方式下，低温条件下贮藏的蔬菜中亚硝酸盐含量及其变化速率均明显低于室温条件下；(3）与自来水相比，盐水和洗洁精溶液对蔬菜中亚硝酸盐均有去除作用，但盐水的去除能力低于洗洁精溶液；(4）叶菜类蔬菜中的亚硝酸盐含量及其变化速率均明显高于瓜果类和根茎类蔬菜。
Show more [+] Less [-]English. The changes of nitrite contents in leaf vegetables, melon or fruit vegetables, and root or stem vegetables were tested under different storage time, two different storage temperature (room temperature （15-20 ℃） and lower temperature （4±1） ℃) and three different washing methods (tap water, salt water and abluent solution). The results showed that: (1) Under both room temperature and lower temperature, the nitrite contents in all investigated vegetables increased gradually with the extension of storage time from the first day to the fourth day. (2) Under the same storage time and washing method, the nitrite contents and its chang speed in vegetables stored under lower temperature were both obviously lower than that stored under room temperature. (3) In contrast to tap water, both salt water and abluent solution could eliminate nitrite, but the efficiency of abluent solution was better than that of salt water. (4) The nitrite contents and its change speed in leaf vegetables was obviously higher than that in melon or fruit vegetables and root or stem vegetables.
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