Nitrate and nitrite nitrogen in fresh, stored and processed table beets and spinach from different levels of field nitrogen fertilisation

Lee, C. Y.; Shallenberger, Robert S.; Downing, Donald L.; Stoewsand, Gilbert S.; Peck, N. M.

doi:10.1002/jsfa.2740220212

Cited by 36 publications

(21 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The absence of nitrite-N accumulation in the Swiss chard study is consistent with the response of spinach and table beet nitrate-N concentration to increased N fertiliser (Lee et al 1971). High nitrite-N levels (>6.5 mg/kg), well above the tolerance limit of 1.2 mg/kg proposed for the Chinese National Standard, were detected for several samples in the survey.…”

Section: Discussionsupporting

confidence: 75%

Nitrate and nitrite in Australian leafy vegetables

Parks

Huett

Campbell

et al. 2008

Aust. J. Agric. Res.

View full text Add to dashboard Cite

A market survey of Australian leafy vegetables and a winter and spring experiment with Swiss chard were conducted to examine nitrate and nitrite levels in leaves. The relationship between growth response to nitrogen (N) supply and light level and accumulation of N in leaves was of particular interest. The survey that included 7 types of lettuce and endive (Asteraceae), 6 leafy Asian vegetables (Brassicaceae), and Swiss chard and spinach (Amaranthaceae) showed that fresh leafy vegetables available during a 6-month period on the Australian market can range in nitrate-N from 12 to 1400 mg/kg fresh weight and nitrite-N from 0 to 37.5 mg/kg. Some samples exceeded the limits for nitrate and nitrite based on international food safety standards. The response of Swiss chard to N supply and light was investigated. The accumulation of nitrate in Swiss chard was primarily influenced by increasing N supply and not by light level. Light conditions for all treatments in both the winter and spring experiments exceeded the critical level (~200 mmol/m 2 .s) required to increase leaf nitrate. Growth and leaf nitrate concentration were higher for spring, associated with average minimum to maximum temperatures of 18-398C, compared with 14-288C for winter. Treatment effects on nitrite-N in Swiss chard could not be determined because nitrite was only detected in one-third of plants. The importance of N supply in affecting nitrate accumulation in vegetables is highlighted by the Swiss chard experiments. It confirmed that nitrate accumulation occurs at optimal to supra-optimal nitrate supply, emphasising for growers the undesirable effect of excessive fertiliser use.

show abstract

Section: Discussionsupporting

confidence: 75%

Nitrate and nitrite in Australian leafy vegetables

Parks

Huett

Campbell

et al. 2008

Aust. J. Agric. Res.

View full text Add to dashboard Cite

show abstract

“…This is higher than the values reported for canned spinach by Phillips (1968) and Lee et al (1971), who recorded values of 324 and 200 ppm, respectively. As regards the other ions, 3483, 214 arid 1200 ppm were detected for Cl-, SO:-and Ox2-, and K+, respectively, and 1001, 343 and 4100 for Na', NH,' and K', respectively.…”

Section: Canned Spinachcontrasting

confidence: 81%

Ion Levels of Fresh and Processed Spinach Using Ion Chromatography

Vera¹,

Murcia²,

García‐Carmona³

1995

Journal of Food Quality

View full text Add to dashboard Cite

The anion (Cl-, NO,, So:-, PO:., OX2-) and cation (Nai, Ki, NH4') composition of raw, frozen and canned spinach samples was determined by Ion Chromatography (IC). In general, the levels of these ions were determined after typical food processing operations. Important for its health-related and nutritional point of view is the observation that nitrate levels decreased by about 50% with losses of 15% in total organic nitrogen after typical commercial processing methods.

show abstract

“…Among the many studies on the influence of nitrogen fertilization upon nitrate levels in vegetables, most have focused on crops that tend to accumulate high levels of nitrate hydrogen. Lee et al (1971) found that increasing the rate of N fertilization of beets and spinach from 0 to 400 lb/A (1 lb/A = 1.12 kg/ha) increased nitrate levels in the crops by 8.8 X and 2.8 X , respectively. Splittstoesser and Vandemark (1974) observed that N fertilization from 20 to 400 lb/A had no effect on nitrate levels in sweet corn, beets and peppers.…”

Section: Soil Type and Fertilitymentioning

confidence: 99%

Healthfulness and Nutritional Quality of Fresh Versus Processed Fruits and Vegetables: A Review1

Breene

1994

Foodservice Res Int

View full text Add to dashboard Cite

In comparing the healthfulness of fresh versus processed fruits and vegetables, much tends to be relative. Healthfulness of fresh products is influenced by their contents of healthful constituents, e.g., vitamins, minerals, protein, fiber, anticarcinogens, as well as unhealthful and toxic substances, such as glycoalkaloids, nitrates and nitrites, oxalate, cyanide, heavy metals, glucosinolates, enzyme inhibitors, antienzymes, lectins and hazardous chemical residues. Fresh product surfaces can carry spoilage and possibly pathogenic microorganisms. Quantities of two important vitamins, A and C, can easily vary within species by a factor of two. In addition to cultivar differences, cultural and preharvest factors affecting nutrient content include soil type/fertility/moisture, growing location/season/year, light intensity/duration and stage of maturity at harvest. Apples, pears, potatoes and cabbage, among others, may be stored for months before being marketed as “fresh” product. Mechanical damage and improper temperature/humidity during harvesting, transporting, storing and distributing can destroy nutrients. Thermal processing (canning) destroys heat labile nutrients and antinutrients (lectins, antitrypsin), kills microorganisms and can improve digestibility. Duration and severity of thermal processes vary with process type, package size and composition, etc. Dehydration involves varying degrees of heating and exposure to oxygen with similar good/bad effects. Freezing better retains heat labile nutrients, but substantial losses can occur during storage. Processed foods must be protected by packaging. When properly processed, packaged and stored, a given fruit or vegetable can be as healthful, or more so, than a fresh counterpart. Conditions of storage and preparation of either fresh or processed products in the home or institution can have further adverse effects on their healthfulness.

show abstract

Nitrate and nitrite nitrogen in fresh, stored and processed table beets and spinach from different levels of field nitrogen fertilisation

Cited by 36 publications

References 14 publications

Nitrate and nitrite in Australian leafy vegetables

Nitrate and nitrite in Australian leafy vegetables

Ion Levels of Fresh and Processed Spinach Using Ion Chromatography

Healthfulness and Nutritional Quality of Fresh Versus Processed Fruits and Vegetables: A Review1

Contact Info

Product

Resources

About