Korean Journal of Organic Agriculture (한국유기농업학회지)
- Volume 5 Issue 1
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- Pages.101-110
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- 1996
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- 1229-3571(pISSN)
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- 2287-819X(eISSN)
Changes of Nitrate Contents in Edible Parts of Chinese Cabbage by Conditions of Cooking and Post-Harvest Storage
수확 후 저장 조리조건에 따른 배추 가식분위내 $NO_3^-$ 함량변화
Abstract
Inorder to minimize the daily intake amount of nitrate by chinese cabbage, the favorate vegetable for Korean, the influences of storage conditions at different temperature and light or dark treatments after post-harvest and effects of cooking temperature and infrared rays on changes of nitrate contents in edible parts of chinese cabbage were determined. The nitrate contents on midrib and leaf blade in chinese cabbage during post-harvest were decreased steeply in 2 days and decreased slowly again in 5 days. The temperature treatment to decrease the nitrate contents in midrib and leaf blade of chinese cabbage were effective as the following of
Keywords
- nitrate content;
- chinese cabbage;
- quality;
- post-harvest;
- midrib;
- leaf blade;
- viny1 package;
- temperature;
- infrared rays;
- cooking