Study On Safety Of Fermenting Vegetables

[Purpose] To analyze the trend of nitrate and nitrite level change in some vegetables indifferent storage or fermentation condition and to explore the agent to block nitriteproduction in fermentation, this paper has studied the safety of nitrite level produced infermentation in the vegetables with high level of nitrate, for the purpose of economicgrowth and food safety for pickles productive enterprises.[Materials and methods] The test materials are varieties of lettuce and Chinese radish atharvest time coming from Yang-zhou district. Vegetables were stored for ten days indifferent storage condition, such as sealed or unsealed storage at room temperature, sealedor unsealed storage at low temperature, fermentation at low or room temperature, andadding the blocking agent(vitamin C or lactobacillus) of nitrite during fermentation. Theobserved indexes used to evaluate the safety of vegetables are nitrate and nitrite level.[Results]1. The nitrate levels in fermenting lettuce and Chinese radish storage under low temperature arestatistically significant higher than that in fresh. The nitrate levels in sealed lettuce and Chineseradish stored at room temperature are statistically significant lower than and unsealed lettuce andChinese radish.2. Storing at a low temperature is safer method for short-term storage. The effect ofblocking nitrite in fermenting vegetables is good at low temperature. The better method toreduce nitrite level is sealing vegetables in fresh and store at low temperature.3. Vegetables should be processed in time or stored at low temperature, do notaccumulate. The storing time of fresh lettuce and Chinese radish is unfit to exceed 3 daysunder room temperature condition. The nitrite level has positively related with the length of storing time and environmental temperature.5. Adding VC to vegetables may reduce nitrite production in fermentation. Theblocking-nitrite effect of adding VC is better at low temperature fermentation than at roomtemperature fermentation.