Abstract
In this study, we investigated on the relationship between preservation and the increase of nitrate and nitrite in vegetables. Test samples are as follows; freshly harvested spinach and ones which are preserved at 7 deg.C or 18 deg.C, for one, two, three and four days; namely, condition of test samples are 2(temperature) multiplied by 5(storage period).
As a result, we found that the production of nitrate, nitrite and ammonium-nitrogen at 7 deg.C was lower than the case at 18 deg.C. Moreover, we confirmed that chlorine could remove nitrite and ammonium-nitrogen. In case of spinach containing a lot of organic compounds, a larger quantity of chlorine was to be needed.
