The problem of nitrates and the quality of food
1999
Duma, M. | Karklina, D. | Melgalve, I. | Kaulins, U. (Latvia Univ. of Agriculture, Jelgava (Latvia))
The research deals with the accumulation of nitrates in foodstuffs and the posibilities to reduce the process. The quantity of nitrates in 23 fruit and vegetable varieties has been determined. It has been found that about 10-40% of nitrates can be washed-off by soaking fruits or vegetables in water and cleaning, about 50-70% by scalding and pouring of the boiled water, and about 80-90% by scalding cut vegetables. The role of vegetable cultivation, harvesting and storage technologies in the regulation of the nitrate content has also been studied. It has been established that the quantity of nitrates in vegetables can be reduced in the period of their storage. The dependence of the vegetative food quality on the nitrate content in vegetables and fruits is emphasized.
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