How to reduce the nitrate content of vegetables

Nitrate has been shown to be reduced to nitrite by microbial action in and out of animals, which indirectly binds to secondary amines to form strong carcinogenic nitrosamines. Of the more than 120 nitrosamines currently found, 75% cause cancer in animals. 81.2% of the nitrates ingested by the human body come from vegetables. Therefore, researching and controlling the accumulation of nitrate in vegetables is of great significance for the protection of human health.

According to the agricultural biology classification of vegetables, the degree of accumulation of nitrate is as follows: root vegetables, yam, leafy vegetables, onion and garlic, beans, melons, solanaceous fruits, perennial vegetables, mushrooms . Fertilization techniques have the greatest impact on nitrate accumulation. Delayed harvesting reduces nitrate levels in vegetables. If nitrogen fertilizer is applied during the ripening period, it will increase the nitrate content in the vegetables. With the application of greenhouses, plastic greenhouses, plastic film and other equipment, if the fertilizer is not properly applied, it will increase the accumulation of nitrate in vegetables. Soil physical and chemical properties, vegetation cover conditions, etc., all affect the degree of nitrate pollution. The accumulation of clay loam is more, the accumulation of sandy loam soil is less; the soil temperature is reduced, the nitrification is inhibited, and the accumulation is increased; when the soil pH is high, the accumulation of nitrate is relatively small; for the soil with better vegetation, the nitrate content is relatively increased. How can we control the pollution of nitrate to vegetables?

The first is scientific fertilization. Ammonium nitrate and other nitrate nitrogen fertilizers are generally not suitable for vegetables, especially cabbage, green vegetables, spinach and other leafy vegetables. At present, many countries have stipulated that ammonium nitrate should not be used for leafy vegetables. Green leafy vegetables should not be sprayed with nitrogen fertilizer such as urea or ammonium sulfate to avoid nitrate pollution. It is necessary to increase the application of farmyard manure or compound fertilizer, and pay attention to the supplement of potassium fertilizer and the utilization of micro-fertilizer, which can reduce the accumulation of nitrate.

The second is to protect the production of vegetables, without affecting the humidity, should increase the number and time of sheds, sheds and windows to increase the light intensity, which is conducive to the assimilation of nitrates and the reduction of nitrate content.

The third is to select vegetable varieties with high vitamin C content, such as tomatoes, peppers, mushrooms and so on. Because vitamin C can block or slow the formation of nitrate, inhibit the synthesis of nitrosamines. In addition, we should gradually change the eating habits of leafy vegetables and root vegetables as the main non-staple food.

Fourth, during the harvesting and transportation of vegetables, it is necessary to avoid damage, and it is not suitable for long-term stacking at high temperatures. The content of nitrite in the degraded vegetables is obviously not suitable for consumption.

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