<abstract xmlns="http://www.w3.org/1999/xhtml">The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers were applied to the ground: nitrogen (0, 40, 80, 120 kg N∙ha−1) and magnesium (0; 30 kg Mg∙ha−1). Parsley roots were stored for six months in a storage room at +1°C and RH 95%. The content of nitrates (V) and (III) was determined by the ion selective method immediately after the harvest and after storage in parsley roots.The highest levels of nitrates (V) and (III) were found in parsley roots in the cultivation option where nitrogen for fertilisation was applied at the greatest amount, i.e. 120 kg N ha−1 and magnesium at 30 kg Mg∙ha−1. Regardless of the measures applied during the vegetation period, prolonged storage of parsley resulted in a decreased content of nitrates (V) and (III) in its roots. The limit for nitrogen content and the acceptable daily intake (ADI) for nitrates (1.0%) and nitrites (4.5%) were not exceeded in the cultivar under study.</abstract>

The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium, phosphorus and iron, raw fibre, proteins) as well as the content of hazardous substances, especially nitrogen compounds. A study was carried out in 2013–2015 to determine the effect of the cultivation technology and storage on the safety of parsley intended for processing. The study material was taken from an experiment where the following fertilisers were applied to the ground: nitrogen (0, 40, 80, 120 kg N∙ha−1) and magnesium (0; 30 kg Mg∙ha−1). Parsley roots were stored for six months in a storage room at +1°C and RH 95%. The content of nitrates (V) and (III) was determined by the ion selective method immediately after the harvest and after storage in parsley roots.The highest levels of nitrates (V) and (III) were found in parsley roots in the cultivation option where nitrogen for fertilisation was applied at the greatest amount, i.e. 120 kg N ha−1 and magnesium at 30 kg Mg∙ha−1. Regardless of the measures applied during the vegetation period, prolonged storage of parsley resulted in a decreased content of nitrates (V) and (III) in its roots. The limit for nitrogen content and the acceptable daily intake (ADI) for nitrates (1.0%) and nitrites (4.5%) were not exceeded in the cultivar under study.

Safety of parsley intended for processing depending on the cultivation technology and storage

Dr inż. Jarosław Pobereżny, dr inż. Elżbieta Wszelaczyńska - Department of Food Technology, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Kordeckiego 20A St., 85-225 Bydgoszcz,

Dr Jarosław Chmielewski, dr Damian Gorczyca - Institute of Environmental Protection-National Research Institute, Krucza 5/11d St., 00-548 Warsaw

Dr inż. Wojciech Kozera, dr inż. Tomasz Knapowski - Department of Agricultural Chemistry, Faculty of Agriculture and Biotechnology, UTP University of Science and Technology in Bydgoszcz, Seminaryjna 5 St., 85-326 Bydgoszcz,

Environmental Protection and Natural Resources

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

The factors that affect the value of parsley for consumption include its taste, flavour and dietary utility (vitamins C and E, β-carotene, potassium, calcium,...

Safety of parsley intended for processing depending on the cultivation technology and storage

Published Online: Sep 24, 2016

Page range: 14 - 18

DOI: https://doi.org/10.1515/oszn-2016-0020

Keywords
ADI, nitrates, cultivation, norms, parsley, storage, consumption

© 2016 Jarosław Pobereżny et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Safety of parsley intended for processing depending on the cultivation technology and storage

Published Online: Sep 24, 2016

Page range: 14 - 18

DOI: https://doi.org/10.1515/oszn-2016-0020

KeywordsADI, nitrates, cultivation, norms, parsley, storage, consumption

© 2016 Jarosław Pobereżny et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Keywords
ADI, nitrates, cultivation, norms, parsley, storage, consumption