Trials to Reduce Nitrate and Oxalate Content in Some Leafy Vegetables. 2. Interactive Effects of the Manipulating of the Soil Nutrient Supply, Different Blanching Media and Preservation Methods Followed by Cooking Process
✍ Scribed by Bakr, A A; Gawish, Ragaa A
- Publisher
- John Wiley and Sons
- Year
- 1997
- Tongue
- English
- Weight
- 591 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0022-5142
No coin nor oath required. For personal study only.
✦ Synopsis
Experiments were carried out to Ðnd ways to prevent undesirably high nitrate contents in lettuce and high nitrate and oxalate contents in spinach. Treatments included manipulating the soil nutrient supply and the e †ects of processing and cooking on the reduction of nitrate and oxalate contents, and the maintenance of vitamins and minerals in the spinach. Best lettuce and spinach qualities, ie highest vitamin and mineral contents with lowest nitrate and oxalate levels, were achieved by fertilising them either with farm yard manure (FYM) or (nitriÐcation inhibitor), at the rate of Ca(NO
(1 : 1) ] N-serve 178É5 kg N ha~1. High spinach yields were also obtained by fertilisation with urea at 178É5 kg N ha~1, but resulted in high nitrate and oxalate levels. Losses of vitamins A, niacin and C as well as minerals Ca, Fe, Mg, Na, K and P B 1 , B 2 , from spinach were smaller following freezing compared with canning, especially when 0É1% calcium citrate and 0É01% sodium ascorbate solutions were used for blanching at D77¡C for 2 min.