Changes in nitrate and nitrite content of four vegetables during storage at refrigerated and ambient temperatures
- 1 April 2004
- journal article
- research article
- Published by Taylor & Francis Ltd in Food Additives & Contaminants
- Vol. 21 (4), 317-322
- https://doi.org/10.1080/02652030410001668763
Abstract
The nitrate and nitrite contents of four kinds of vegetables (spinach, crown daisy, organic Chinese spinach and organic non-heading Chinese cabbage) in Taiwan were determined during storage at both refrigerated (5 ± 1°C) and ambient temperatures (22 ± 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 changes in nitrate and nitrite levels in the vegetables over 7 days.Keywords
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