Changes in the levels of nitrates and nitrites in vegetables and vegetable products and vitamin C in white sauerkraut

: The authors demonstrated that during souring nitrates disappear from the white sauerkraut as a mean rate of 42% after 7 days and 23% after 30 days (souring in spring 1987) and by 29% and 77% of the initial level after 7, 30 and 90 days (souring in winter-spring period 1988). After 7 days the level of l-ascorbic acid rose from a mean value of 52 mg/kg to 300 mg/kg, and after 90 days this level fell to one-half of the initial value. No significant changes were noted in the content of nitrites. A decrease of nitrates and increase of nitrite content was found in freshly obtained carrot juice (with a juice extractor). The effect of time and temperature of juice storage on the concent of nitrates and nitrites was studied.