Reduction of nitrite levels in fresh lettuces with aqueous chlorine dioxide treatment |
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| Authors: | Jianxiong Hao Huiying Li Yangfang Wan Haijie Liu |
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| Affiliation: | 1. College of Bio Science and Engineering, Hebei University of Science and Technology, Shijiazhuang, Hebei, China;2. College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China |
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| Abstract: | Leafy vegetables are the major source of nitrite intake in the human diet, and technological processing to control the nitrite levels is necessary to the harvested vegetables destined for consumption. In this work, the effect of aqueous chlorine dioxide (ClO2) treatment on the nitrite levels in fresh lettuces during storage was studied. The results showed the appropriate aqueous ClO2 solutions treatment (30 and 45 mg L?1, 10 min) could reduce the nitrite levels or retard the peak occurrence in fresh lettuces during storage. The reduction of nitrite levels in fresh lettuces with appropriate ClO2 treatment can be attributed to two aspects including the inactivation of nitrate reductase directly and the reduction of the bacterial populations. This study will provide a useful method to reduce the nitrite levels in fresh lettuces destined for short storage followed by consumption. |
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| Keywords: | Aqueous chlorine dioxide disinfection leafy vegetables lettuces nitrate reductase nitrite levels |
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