Abstract:Changes of nitrate and nitrite contents determined simultaneously by HPLC in cucumber (Cucumis sativus Linn) stored at different temperatures(0~20 ℃) with two package modes(not packaged, packaged in 0.04 mm PE bags) during a storage period of 6 d, were investigated. The results show that both of nitrate and nitrite contents in the cucumber were firstly increased then decreased. Nitrate and nitrite contents were, during the whole storage period, in safe and security intake range(the nitrate content ≤432 mg/kg and the nitrite content ≤4 mg/kg). But 4 days after storage, as water loss caused sensory quality of the cucumber serious declined, consumption was not recommended. Both of nitrate and nitrite contents in the cucumber reduced significantly with the decrease of storage temperature during the storage process. The highest contents of nitrate in cucumber stored at 20 ℃ or 10 ℃ were 1.1 and 1.2 times of that stored at 0 ℃, respectively, while the highest contents of nitrite contents were 2.7 and 2.9 times of that stored at 0 ℃. Packing with PE bags helped reduce both of the nitrate and nitrite contents in cucumber. Therefore, cucumber storage is suggested to pack with PE bags and eat as soon as possible for effectively controlling safety quality.
