21.  Evaluation of Nitrates Content of Some Vegetable Species Cultivated in Open Field, Using an Enzymatic Method

Authors: V. Ionescu, M. Catana, L. Catana, M. Negoita, E. Iorga, A. Balea, G. Lilios, F. Burnichi and G. Campeanu


Abstract:

This paper presents the results of researches performed to establish the influence of fertilization treatments on nitrates content of some vegetable species, cultivated in the field: cabbage, carrots, bell peppers and onion. In the culture technology of these vegetables, the following fertilization variants were applied (fertilizer being ammonium nitrate, with 33% nitrogen): V1 = 0 kg nitrogen/ha; V2 = 100 kg nitrogen/ha; V3 = 200 kg nitrogen/ha; V4 = 400 kg nitrogen/ha; V5 = 800 kg nitrogen/ha. An enzymatic method was used to establish the accumulation potential of nitrates in vegetables cultivated in the field. In the case of the high fertilization level, cabbage had the highest nitrates content (698.19 mg NO3-/kg) and bell peppers the lowest nitrates content (61.70 mg NO3-/kg).


Keywords: nitrates, vegetables, enzymatic method, fertilization

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