Estimation of the Nitrate Content in Fruit and Vegetable Products

The aim of the study was to monitor the nitrate content in fruit and vegetable products with subsequent processing of the information to assess the health risk and develop recommendations for reducing the nitrate load. It was found that the nitrate level varies widely – from 30 to 2906 mg/kg, depending on the crop. With long-term storage at a temperature of 2-5 °C, a decrease in the nitrate content of 1.5 to 3 times is observed in fruit and vegetable products, compared to the fresh harvest. The products entering the retail network of Ufa have an acceptable level of nitrates, which can be explained by the implementation of industrial control over their quality. Evaluation of the non-carcinogenic health risk showed that when consuming fruit and vegetable products grown in private farms of residents of the Republic of Bashkortostan, the risk level in the summer-autumn season is alarming (HQ=1.3), and acceptable in the winter-spring season. When using the same types of products from the retail network for food, the hazard coefficient value is acceptable in all seasons. To reduce the risk of developing alimentary-dependent diseases associated with nitrate load, it is recommended to create optimal conditions for soil moisture and mineral nutrition for a given crop, observe the timing and amount of fertilizers applied, harvest at the maturity stage; leave the undamaged crop for storage and store it in a cool, dark room; subject the products to proper processing before use - thoroughly rinse in running water, soak, heat treatment by boiling in water, preferably in a secondary broth.