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EFFECTS OF CHEMICAL TREATMENTS AND CONTROLLED ATMOSPHERES ON POSTHARVEST NITRATE‐NITRITE CONVERSION IN SPINACH
Author(s) -
AWORH OGUGUA C.,
HICKS JAMES R.,
LEE CHANG Y.,
MINOTTI PETER L.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04084.x
Subject(s) - nitrite , spinach , nitrate , chemistry , spinacia , dietary nitrate , postharvest , horticulture , food science , botany , biochemistry , biology , organic chemistry , chloroplast , gene
Various controlled atmospheres and chemical treatments on post‐harvest nitrate‐nitrite conversion in fresh spinach (Spinaciu oleracea L.) were investigated. Substantial nitrite accumulated in spinach held in low 0 2 (1%) at 10®C for 10–15 days relative to that held in air. High CO 2 (15–18%) at 10®C reduced nitrite accumulation provided the storage period did not exceed 10 days. Nitrate reductase activity was reduced 80% in leaves held for 2 days at 10®C and could not be detected in leaves held for 5 days or longer. Leaves dipped in 1% and 5% DHA‐S and subsequently held for 15 days at 10®C showed signs of physiological injury and accumulated high levels of nitrite, particularly at the 1% concentration, relative to water‐dipped controls where some nitrite accumulated but no leaf injury was seen. Compared to a water dip, nitrite accumulation was somewhat lessened by dipping in a 500 ppm chloramphenicol solution. Little conversion of nitrate to nitrite occurred in fresh spinach held dry. Nitrite‐N levels exceeding 20 ppm were found only in visibly decayed samples.