In this study, we investigated the effects relating to the preservation and the increase of nitrogen(nitrate, nitrite and ammonium) in vegetables. Further, we observed the removal of nitrite-nitrogen by chlorine. Test samples are as follows; freshly harvested spinach which are preserved at 7 deg.C or 18 deg.C, for that day, and following 1,2,3,4 days; namely, conditions of test samples are 2(temperature) multiplied by 5(storage period). As a result, we found that the production of nitrate and ammonium-nitrogen at 7 deg.C was lower than the case at 18 deg.C. On the other hand, we confirmed that chlorine could remove nitrite. On removal effect by chlorine, we may suggest that a larger quantity of chlorine was to be needed, in case of containing a lot of organic compounds.
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