CHANGES IN NITRITE AND NITRATE CONTENT OF CORAL CULTIVARS OF TOMATO DURING PROCESSING AND STORAGE

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ZOMORODI SH.; KHOSROUSHAHI ASL A.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2003 | Volume:4 | Issue:15 Page(s): 45-56

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Information Journal Paper

Title

CHANGES IN NITRITE AND NITRATE CONTENT OF CORAL CULTIVARS OF TOMATO DURING PROCESSING AND STORAGE

Author(s)

ZOMORODI SH. | KHOSROUSHAHI ASL A. | Issue Writer Certificate

Keywords

NITRITE AND NITRATEQ4

STORAGE TIMEQ4

TOMATO PASTQ4

TOMATO SLICESQ4

Abstract

Accumulation of NITRITE AND NITRATE in foodstuff id considered harmful for human health. In the present study therefore, the effects of processing conditions as well as the STORAGE TIME on NITRITE AND NITRATE content of coral cultivars of tomatoes were investigated. The experiment was conducted in the department of Technical and Engineering Research, West Azerbaijan Agricultural Research Center. The data were analyzed statistically using the complete randomized block design. In the present work, the effects of heating during processing of tomato pates, sun drying during manufacturing of TOMATO SLICES and STORAGE TIME of tomatoes were studied on the changes of the above-mentioned chemicals. The NITRITE AND NITRATE content of samples were measured using colorimetric method in which the absorbance of coloured complex from the reaction between a diazonium salt with sulphanilamide using N-1- naphthylethylen- diamine (NED) as the coupling agent, was measured at 525 nm. The solutions containing known amounts of nitrite were used to prepare a calibration curve by plotting absorbance against concentration of nitrite in the standard solutions. The results showed that the nitrite content of all samples was than 5 mg/kg and the nitrate content was around 380 mg/kg. The nitrite content of tomatoes increased while the level of nitrate decreased at the same times. During processing of TOMATO PASTe and drying of tomato for production of TOMATO SLICES changes of nitrate content was monitored and it was shown that in both cases the level of nitrate decreased by 25% and 40% respectively, where as the amount of nitrite increased 69% and 88% respectively at the same time.

Cites

DETERMINATION OF NITRATE CONTENTS OF LETTUCE, TOMATOES AND POTATOES ON SALE IN TEHRAN CENTRAL FRUIT AND VEGETABLE MARKET BY HPLC

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APA: Copy

ZOMORODI, SH., & KHOSROUSHAHI ASL, A.. (2003). CHANGES IN NITRITE AND NITRATE CONTENT OF CORAL CULTIVARS OF TOMATO DURING PROCESSING AND STORAGE . JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 4(15), 45-56. SID. https://sid.ir/paper/27960/en

Vancouver: Copy

ZOMORODI SH., KHOSROUSHAHI ASL A.. CHANGES IN NITRITE AND NITRATE CONTENT OF CORAL CULTIVARS OF TOMATO DURING PROCESSING AND STORAGE . JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2003;4(15):45-56. Available from: https://sid.ir/paper/27960/en

IEEE: Copy

SH. ZOMORODI, and A. KHOSROUSHAHI ASL, “CHANGES IN NITRITE AND NITRATE CONTENT OF CORAL CULTIVARS OF TOMATO DURING PROCESSING AND STORAGE ,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 4, no. 15, pp. 45–56, 2003, [Online]. Available: https://sid.ir/paper/27960/en

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