Abstract
The content of nitrate and nitrite in Shogoin turnip of “Kaburazushi” was analyzed by ionchromatography.
1. The content of nitrate was the highest at the first week of salting (417.9 ppm), and was the lowest after cured with Koji for 2 weeks (178.3 ppm).
2. The content of nitrite was the highest in turnip cured with Koji for one week (222 ppm), and the the lowest after cured for three weeks (1.2 ppm).
3. The pH of “Kaburazushi” was gradually lowered from 6.0 to 3.8.
