INFLUENCE OF WATER BLANCHING ON NITRATE CONTENT OF SPINACH

Investigations were carried out on the influence of water blanching on the nitrate content of spinach. For this purpose the nitrate-, crude protein-, and total nitrogen content of fresh and water blanched spinach from experimental plots fertilized with 100 kg N/ha and 200 kg N/ha was determined. The larger dose of nitrogen resulted in a higher content of total nitrogen in the dry matter leading to a higher content of nitrate as well as to an increase in crude protein. However, the results of the investigation show, that water blanching decreases the undesirable high nitrate content of the spinach provided with the higher quantity of nitrogen to the same low level as found in the spinach fertilized with the lower dose of nitrogen. © 1969 Springer-Verlag.