Observations on nitrite content of some fruits and vegetables during different storage conditions

Abstract

Due to the low caloric intake, correlated with the high content of vitamins, fiber and mineral salts, plant foods are essential for a healthy diet. On the other hand, plant products can also be an important source of potentially harmful compounds, such as nitrogen, residues from fertilizer treatments and soil conditioners.The problem has become particularly relevant since frequent acute and chronic intoxications have been reported in young children who have consumed these substances in water or food, becoming even more complex after highlighting the cumulative effect of nitrates and the possibility of carcinogenic nitrosamines.This study was performed using 5 samples of fruits: red apple, golden apple, grapefruit, pears, lemons and 5 samples of vegetables: green peppers, cucumbers, squash, onions, cabbage. The nitrate content was analyzed and compared during storagefor 7 days at different temperatures.