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

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.