Nitrate Accumulation Causes and Degradation Measures in Vegetables

The harm of nitrate and nitrite to human health and ecological environment has been increasingly concerned by people. Studies have shown that 81.2% of the body's intake of nitrate comes from vegetables. Although nitrate itself is relatively harmless or relatively injurious to humans, modern medicine has shown that nitrates ingested by the human body can be reduced to nitrite by the action of bacteria. Nitrite can reduce the oxygen carrying capacity of blood. This leads to methemoglobinemia; on the other hand, nitrite can combine with secondary amines to form ammonium nitrite, thereby inducing canceration of the digestive system, which poses a potential threat to human health. Therefore, controlling the nitrate content in vegetables, figuring out its influencing factors and controlling measures is a major issue facing the development of China's vegetable industry, and it is of great significance to improving people's quality of life and health.

There are many factors that affect the nitrate accumulation in crops. Some data indicate that fertilization techniques, light, temperature, moisture, harvest time and methods all influence the accumulation of nitrate in vegetables to varying degrees, of which fertilization is the most important factor. one. However, for a specific crop, it may be the result of a combination of several factors. Only according to the nutritional characteristics of different vegetables, identify the main factors of plant absorption and utilization of N in order to achieve regulatory measures to reduce the amount of nitrate accumulation in vegetables. the goal of.

The effective measures for degrading nitrate accumulation are:

First, to strengthen research on vegetable germplasm resources and accumulation mechanisms, and to choose low-nitrate-accumulated vegetable varieties.

Second, rational fertilization, according to the biological characteristics of vegetables and the needs of the reproductive period, the selection of suitable nitrogen fertilizer varieties. At the same time, we must also vigorously develop new high-quality, low-nitrate salt-accumulated vegetable fertilizers.

Third, increase the light and time of vegetables, under the premise of not affecting the temperature, increase the frequency and time of the shelter properly, in order to increase the intensity of the greenhouse and extend the lighting time.

Fourth, pre-treatment, improving dietary habits, and pre-treatment of vegetables are measures to reduce the nitrate content of vegetables. Studies have shown that, after immersion in boiling water for three minutes, the average nitrate content in vegetables can be reduced by 42.43% (a decrease of 10.8% to 73.1%).

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