Effect of Cultivar and Harvest Date on Nitrate (NO3) and Nitrite (NO2) Content of Selected Vegetables Grown Under Open Field and Greenhouse Conditions in Jordan |
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| Institution: | 1. Department of Brain and Behavioural Sciences, Medical and Genomic Statistics Unit, Università degli Studi di Pavia, Pavia, Italy;2. Institute of Population Genetics, National Research Council of Italy, Sassari, Italy;3. Institute of Molecular Genetics, National Research Council of Italy, Pavia, Italy;1. Korea Biochar Research Center & School of Natural Resource and Environmental Sciences, Kangwon National University, Chuncheon, 24341, Republic of Korea;2. Department of Agricultural Botany, Faculty of Agriculture, Suez Canal University, Ismailia, 41522, Egypt;3. School of Applied Biosciences, Kyungpook National University, Daegu, 41566, Republic of Korea;4. Department of Horticulture Science, Kangwon National University, Chuncheon, 24341, Republic of Korea;5. Department of Agronomy, University of Agriculture, Faisalabad, 38040, Pakistan;6. Department of Agro-Food Safety, National Institute of Agricultural Sciences, Wanju, 565-851, Republic of Korea;7. Environmental Chemodynamics Project, National Institute of Fundamental Studies, Kandy, 20000, Sri Lanka;8. Soil Science Department, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Saudi Arabia;9. Department of Applied Analytical and Physical Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, B-9000, Gent, Belgium;10. Department of Environment and Energy, Sejong University, Seoul, 05006, Republic of Korea;1. College of Resources and Environmental Sciences, China Agricultural University, Key Laboratory of Arable Land Conservation (North China), Ministry of Agriculture, Beijing, 100193, PR China;2. College of Resources and Environmental Sciences, Agricultural University of Hebei Province, Baoding, 071001, PR China;3. Department of Soil Quality, Wageningen UR, 6700 AA, Wageningen, The Netherlands;1. Ben-Gurion Univ. of the Negev, Israel;2. Helmholtz Center for Environmental Research – UFZ, Germany;3. Georg-August-University Göttingen, Germany;1. Gerash University of Medical Sciences, Gerash, Iran;2. Department of Cellular and Molecular Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran;3. Department of Operating Room Technology, School of Paramedicine, Qom University of Medical Sciences, Qom, Iran;4. Student Research Committee, School of Nursing and Midwifery, Shiraz University of Medical Sciences, Shiraz, Iran;5. Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran;6. Department of Epidemiology, School of Public Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran;7. Department of Epidemiology, School of Public Health, Iran University of Medical Sciences, Tehran, Iran;8. Students'' Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran;9. Department of Community Nutrition, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran |
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| Abstract: | Two cultivars each of spinach, lettuce, cabbage, squash, and cauliflowers, as well as one cultivar of parsley were grown in open fields. In addition, two cultivars each of squash, cucumber, and tomatoes were grown in polypropylene-covered greenhouses. The effects of cultivar and harvest date on the nitrate and nitrite content of the edible parts of these vegetables were studied. Harvest date was found to have a significant effect (P≤0.05) on the nitrate content of the open-field-grown spinach, cabbage, and squash, and the nitrite content of the open-field-grown spinach, lettuce, and cabbage. Late-harvested vegetables had the lowest nitrate levels, while the pattern of their nitrite content was irregular with respect to the dates that gave highest nitrite levels in each vegetable. Harvest date had no significant effect on either nitrate or nitrite content of the greenhouse-grown vegetables.Cultivar had a significant effect (P≤0.05) only on the nitrate content of the greenhouse-grown tomatoes and squash, while it had no effect on either the nitrate or the nitrite content of all other vegetables irrespective of their cultivation method, although their levels in the greenhouse-grown vegetables were higher than those grown in open fields. Nitrate levels in these vegetables were generally low (lowest average of 0.13 mg 100 g?1in open-field-grown cauliflower, and highest of 4.77 mg 100 g?1in greenhouse-grown squash). Nitrite levels, on the other hand, were similar to those reported elsewhere in the world, ranging from non-detectable levels in open-field-grown cauliflower, to a maximum level of 0.43 mg 100 g?1in greenhouse-grown squash.A highly significant, although low, positive correlation (r=0.55, P≤0.01, n=108) was found between nitrate and nitrite contents of the greenhouse-grown vegetables, compared to a non-significant, and much lower correlation between the two variables in the open-field-grown vegetables. |
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