Annals of the University of Craiova - Agriculture, Montanology, Cadastre Series
Abstract
The accumulation of nitrates in vegetables and fruits is subject to factors such as applied agricultural technique and, in particular, applied fertilizers for the basic and additional fertilization, vegetable species and the biochemical and physiological genotypes, phase of vegetation, time of harvest, etc. The process of accumulation of the vegetable product is a complex process that can though be controlled by growers. Their tendency to obtaining yields as high as possible by applying high doses of nitrogen and often not supported by appropriate doses of P and K, with the risk of vegetables with high contents of nitrate, must be stopped first by an intense educational, informative activity, and then the controls in markets. The results obtained in this study were compared to the maximum permissible limit for each product. In almost all analyzed vegetable species, irrespective of their origin, the nitrate content is far below the LMA, which can make us consider that health standards are respected, regarding the maximum limits for nitrates in foods of plant origin
