Abstract
Analysis of nitrate in agricultural products for canning was carried out by means of A. O. A. C.'s m-Xylenol method.
As shown in Tables I and II, appreciable amount of nitrate was generally found in vegetables, whereas its occurrence in fruits was seldom. Even among individuals of the same varieties, differences in nitrate content were commonly found (Tables I - III). Nitrate was comprised more in un- or less- ripe fruits than in ripe ones (Table IV).
The amount of nitrate in the tomato fruit and pineapple decreased as the ripeness developed, indicating that, in the unmatured stage of fruit, the absorption of nitrate from the root overcame its consumption in leaves and fruit (Tables III and IV).
