Content of nitratesV and III and heavy metals in selected Brassica vegetables depending on storage

Czech, Anna; Rusinek, E.

doi:10.5601/jelem.2012.17.2.04

Cited by 4 publications

(4 citation statements)

References 15 publications

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“…Nitrates content significantly declined during the storage of scallop squash fruit in all five cultivars (Table 4) and this finding is in agreement with Gajewski (1995) statement. In the study conducted by Czech and Rusinek (2012), changes in nitrates content during storage varied greatly, depending on plant species. In the case of savoy cabbage and Brussels sprouts, there was observed a drop of nitrates content for the period of 5 months storage by about 65%, while two fold increase in the heads of Chinese cabbage.…”

Section: Resultsmentioning

confidence: 99%

Pre- And Postharvest Nutritional Value And Storage Ability Of Scallop Squash Cultivars

Balbierz

Kolota

2015

Journal of Horticultural Research

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Scallop squash fruit may be harvested and supplied to the fresh market at different stages of maturity. However, small size and immature fruit, preferred by the consumers and food industry, have only a limited storage life, which duration, among others, depends on cultivar characteristic. The objective of the study was to evaluate the storage ability and pre- and postharvest nutritional value of small size fruit of ‘Disco’, ‘Polo F1’, ‘Sunny Delight F1’, ‘Gagat’ and ‘Okra’ scallop squash cultivars. Fruit with diameter 3-6 cm, harvested at the time of maximum fruiting, were placed in the storage room with temperature 7 ºC, and relative humidity > 95% for the period of 1 or 2 weeks. Results of the study showed that prolonged up to 14 days period of fruit storage caused a drastic, within 9.95% – 13.95% weight loss, which was associated with visual symptoms of wilting and significant decrease of dry matter, sugars, vitamin C, carotenoids and nitrates contents. Among examined cultivars, the best suitable for the short storage, lasted no longer than 7 days, appeared to be ‘Disco’ and ‘Okra’. ‘Sunny Delight F1’, the only one cultivar with yellow color of skin, containing high amounts of vitamin C and polyphenols and showing low tendency to nitrates accumulation, similarly as ‘Gagat’ and ‘Polo F1’, were less suitable for short period of cold storage.

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Section: Resultsmentioning

confidence: 99%

Pre- And Postharvest Nutritional Value And Storage Ability Of Scallop Squash Cultivars

Balbierz

Kolota

2015

Journal of Horticultural Research

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“…Kohlrabi is classified in the group of vegetables with a higher risk of the accumulation of nitrates in tissues. Contents of NO 3 in plants are namely affected by species-specific factors, N fertilization, type of N fertilizer, part of the plant, growth stage, and S content in the plants [5,[32][33][34]. The lowest content of nitrates in the bulbs was found in the two years in the unfertilized control, 135 and 163 mg NO 3 − /kg FM , respectively (Figure 3).…”

Section: Content Of Nitrates In the Bulbsmentioning

confidence: 99%

Fertilization with Magnesium- and Sulfur-Supplemented Digestate Increases the Yield and Quality of Kohlrabi

et al. 2020

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The vegetation pot experiment with kohlrabi (Moravia variety) was established in 2014 and 2015. The experiment included four treatments of fertilization: (1) untreated control, (2) digestate, (3) digestate + Mg + S, and (4) digestate + S. Treatments 2–4 were fertilized with the same N dose. Differences between the years were recorded in all parameters. Compared with the variant with digestate (100%), the kohlrabi yield of the unfertilized variant was demonstrably lower in both years (33.1% and 46.9%). Digestate enriched with the fertilizer containing Mg + S (treatment 3) demonstrably increased the yield of kohlrabi by 10.2% and 15.7% compared with pure digestate (treatment 2). Digestate enriched with the fertilizer containing elementary S (treatment 4) demonstrably increased the yield of kohlrabi (by 7.4%) only in 2015 compared with pure digestate (treatment 2). Except for the year 2015, there were no yield differences between variants 3 and 4. In both years, the lowest content of nitrates in kohlrabi was observed in the unfertilized control (135 and 163 mg NO3−/kgFM, respectively). Following the application of digestate (treatment 2), the content of nitrates (mg NO3−/kgFM) increased to 327 in 2014 and to 509 in 2015. The addition of fertilizers with Mg + S as well as fertilizer with elementary S to the digestate (treatment 3 and 4) significantly reduced the content of nitrates to 295–301 mg NO3−/kgFM (2014) and to 449–468 mg NO3−/kgFM (2015). The content of ascorbic acid did not statistically differ among the four treatments in the two years (268–281 and 311–329 mg/kgFM in 2014 and 2015, respectively). Digestate supplemented with Mg + S (magnesium sulfate) or only with elementary S can be recommended for kohlrabi fertilization prior to the planting in order to reduce dangerous accumulations of nitrates in kohlrabi.

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“…Lisiewska i Kmiecik [17] zaobserwowali wzrost zawartości azotanów(V) w naci pietruszki przechowywanej zamrażalniczo. Podobne tendencje wykazano przy chłodniczym przecho-wywaniu rukoli [15], kapusty pekińskiej i kapusty białej [6], korzeni buraka ćwikło-wego [27] oraz marchwi [7]. W literaturze dotyczącej tematyki badań znajdują się również wzmianki o zmniejszeniu zawartości azotanów(V) w materiale roślinnym w wyniku przechowywania zamrażalniczego, np.…”

Section: Wyniki I Dyskusjaunclassified

“…W literaturze dotyczącej tematyki badań znajdują się również wzmianki o zmniejszeniu zawartości azotanów(V) w materiale roślinnym w wyniku przechowywania zamrażalniczego, np. w koperku [16] lub w przechowywanych chłodniczo: dyni [19], selerze korzeniowym [25], kapuście włoskiej i brukselskiej [6], botwinie [27]. …”

Section: Wyniki I Dyskusjaunclassified

Assessment of Changes in Content of Nitrates (V) in Selected Spice Herbs Depending on Their Preservation Method and Storage Time

Telesiński¹,

Grzeszczuk²,

Jadczak³

et al. 2013

ZNTJ

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 OCENA ZMIAN ZAWARTOŚCI AZOTANÓW(V) W WYBRANYCH ZIOŁACH PRZYPRAWOWYCH W ZALEŻNOŚCI OD SPOSOBU ICH UTRWALENIA I CZASU PRZECHOWYWANIAS t r e s z c z e n i e Celem pracy było określenie zawartości azotanów(V) w świeżych ziołach przyprawowych: bazylii pospolitej (Ocimum basilicum L.) odmiany 'Wala', cząbru ogrodowego (Satureja hortensis L.), bylicy estragon (Artemisia dracunculus L.), lubczyka ogrodowego (Levisticum officinale L.), lebiodki pospolitej (Origanum vulgare L.) oraz tymianku pospolitego (Thymus vulgaris L.) i po ich utrwaleniu za pomocą suszenia w temperaturze 30 -35 C i zamrażania w temperaturze -25 C. W świeżym materiale roślinnym oraz w surowcu po utrwaleniu i przechowywaniu przez 60, 120, 180 i 240 dni oznaczono zawartość azotanów(V) metodą kolorymetryczną.Stwierdzono, że istotnie największą zawartością NO 3 -w świeżym zielu charakteryzowały się: bazylia pospolita i lebiodka pospolita, a najmniejszą -ziele tymianku pospolitego. Bezpośrednio po zamrożeniu nastąpiło zmniejszenie koncentracji NO 3 -we wszystkich gatunkach ziół. Podobna tendencja dotyczyła bazylii, lebiodki oraz lubczyku ogrodowego po wysuszeniu. Natomiast w zielu cząbra ogrodowego i tymianku pospolitego po wysuszeniu zaobserwowano wzrost zawartości NO 3 -. W trakcie przechowywania mrożonek i suszu zawartość azotanów(V) systematycznie zwiększała się.Słowa kluczowe: zioła przyprawowe, azotany(V), suszenie, zamrażanie, przechowywanie WprowadzenieRośliny przyprawowe nie tylko poprawiają smak i zapach potraw, ale także zwiększają ich wartość odżywczą oraz trwałość. Mają szerokie zastosowanie w przemyśle spożywczym, owocowo-warzywnym, spirytusowym, farmaceutycznym, kosmetycznym i w gospodarstwach domowych [14]. Sezonowa dostępność ziół i warzyw Dr hab. A. Telesiński, mgr inż. M. Onyszko, Katedra Fizjologii Roślin i Biochemii,

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Content of nitratesV and III and heavy metals in selected Brassica vegetables depending on storage

Cited by 4 publications

References 15 publications

Pre- And Postharvest Nutritional Value And Storage Ability Of Scallop Squash Cultivars

Pre- And Postharvest Nutritional Value And Storage Ability Of Scallop Squash Cultivars

Fertilization with Magnesium- and Sulfur-Supplemented Digestate Increases the Yield and Quality of Kohlrabi

Assessment of Changes in Content of Nitrates (V) in Selected Spice Herbs Depending on Their Preservation Method and Storage Time

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