In this article recommendations are made how to lower the content of nitrates in plant growing production.
The SPRING pleases with fresh vegetable production which feeds us with vitamins, improves after long cold months. But disturbs that in early vegetables of nitrates usually more than in the late.
It is known that in hothouse tomatoes, cucumbers, a radish, young cabbage, onions, other greens the content of nitrates more than in grown up in open soil. It is caused by features of an agrotechnology: in the protected soil it is heavier to create appropriate conditions for plants.
In general scientists total to 40 factors which influence accumulation of nitrates. Under certain conditions these connections can excessively get to plants and without introduction of high doses of organic and mineral fertilizers. Considerably it depends on weather conditions. However a part of factors – from ourselves.
It is PROVED that these connections poison an organism: at the person work capacity, tumanitsya the head decreases, functioning of an enterogastric path is broken, serious poisoning can cause and death. It is established that the person easily transfers a dose of 150-200 mg of the nitrates consumed during the day, 500 – it is already maximum permissible dose, 600 – toxic for adults (for babies such – only 10 mg).
It is necessary – not to poison one vegetables on kitchen gardens, to take measures for smaller accumulation, neutralization of nitrates in vegetative food.
How it is better to do it? It is necessary, experts note, to regulate number of mineral use of nitrogen plants on formation of organic substance, i.e. a crop.
CONCERNING Application of fertilizers. It is necessary to hear, without a measure give only organic chemistry, but from where superfluous nitrates? The matter is that at introduction of organic chemistry in cool years in production can collect more than these connections, than at introduction of the recommended doses of complex mineral fertilizers. It is important to achieve the balanced food of plants by nitrogen, phosphorus, potassium, magnesium and microcells, balance of nutrients. To plants conditions concerning light, moisture, optimum temperature should be created.
That in vegetables there were less nitrates, it is recommended to introduce fertilizers in a clear weather on depth of 10-12 cm; before introduction of nitric fertilizers – izvestkovat zakislenny soils; mineral fertilizers to bring together with organic chemistry; it is better to apply amidny and ammoniyny forms of fertilizers, in particular a carbamide (urea); before harvesting beforehand to stop nitric top dressing; to gather vegetables only ripe, instead of become overripe, it is desirable in the second half of day at dry weather, when nitrates in vegetables for 30-40 % less. It is proved, than the temperature is higher and illumination is better, the content of nitrates in production is lower than subjects. At cultivation of vegetables in hothouses it is important not to allow an air overheat, to support optimum humidity (for green cultures and tomatoes of 60-70 %, for cucumbers – 70-80 %).
To a UNIFORM and regular nitric food, decrease in nitrates in vegetables are assisted by also regular watering of plants.
Interesting data on ability to accumulate nitrates different plants were generalized a few years ago by the Lithuanian Ministry of Health. Here they:
with the low content of nitrates (10-150 mg/kg): peas, tomatoes, sweet siliculose pepper, garlic, salad chicory, potatoes, onions, late carrots;
with the average content of nitrates (150-700 mg/kg): cucumbers, late white-headed cabbage, green onions in open soil, a pumpkin, vegetable marrows, bush pumpkins, leek, a sorrel, early carrots, parsley roots, onions-batun, a cauliflower (autumn);
with high contents of nitrates (700-1500 mg/kg): early color and belokachanny cabbage, a table beet, broccoli cabbage, a root celery, a swede, a kohlrabi, a rhubarb, turnip, a horse-radish, a radish and a radish in open soil, green onions (hothouse);
with very high content of nitrates (1500-4000 mg/kg): salad, Savoy and Beijing cabbage, sheet beet, spinach, fennel, radish hothouse, foliage of a table beet and parsley, celery.
We offer some ways of neutralization of nitrates in vegetative production.
VEGETABLES before consumption to presoak at one o’clock in cold water – they will lose from 20 to 40 % of harmful substances. If potatoes to presoak for days in 1 %-m solution of kitchen salt, level of nitrates in tubers will decrease for 90 %.
By preparation of vegetables it is necessary to delete those parts in which nitrates collect. In a table beet to cut off the top and bottom parts of a root crop, at bush pumpkins – the top part near a fruit stem, cucumbers are better for clearing completely in general of a peel and thus to cut off a tail, in cabbage the maximum quantity of nitrates is concentrated in the top leaves and a cabbage stump.
To wash vegetables it is necessary carefully, it is desirable by means of a brush, on requirement – a small grater.
A significant amount of nitrates is lost when cooking vegetables, and here at a zharenye and suppression they, generally remain. Salting and a fermentation assist destruction of nitrates in vegetable production.
(On newspaper materials Silski vist i).