The latest scientific research found that if the method of winter storage vegetables is not proper, it will not only cause a large loss of nutrients, but also generate a large amount of nitrite, which will cause harm to the human body. Nutritionists believe that when storing vegetables, we must pay attention to the appropriate temperature, humidity and placement methods to prevent the loss of nutrients in vegetables and the formation of nitrite.

Temperature is a major factor in the loss of nutrients in vegetables and the increase in nitrite. Especially vegetables with high nitrite content (spin leaf vegetables such as spinach, oilseed rape, leeks, and green vegetables) should not be stored at excessive temperatures. Such as spinach, rape, the best storage temperature is 0-2 °C, at this temperature can be stored about 5 days, each higher than 3 °C, save time reduced by 2-3 days. If stored at 20°C for one day, the nitrite content increased by a factor of three. The optimum storage temperature for leeks and garlic yellow is 3-10°C. It can be stored for 5-7 days at this temperature.

Vegetables with lower nitrite content (tomatoes, potatoes, radishes, eggplants, pumpkins, peppers, Chinese cabbages) are easier to store for a long time. If the best storage temperature of Chinese cabbage is 0-1 °C, the optimal storage temperature of radish is 1-4 °C. The cucumber is not suitable for low temperature storage. The suitable temperature is about 10°C.

Humidity is also one of the factors causing the loss of nutrients and the increase of nitrite. In winter, the interior is relatively dry, and white vegetables can be used to wrap the vegetables in a plastic bag and drench with water to store vegetables. Spinach, rape, etc., stored, first wet with water (can not put water soaked), into a plastic bag, put in the refrigerator or cool place. Leek, Garlic can be used to help the cabbage leaves wrapped in a good package, or wrapped in large white paper, the two do not have to pack strict, cool place to save light, can save about 1 week.

The storage of non-leaf vegetables is not as high as the leafy vegetables. For example, if the radish is stored, the top quail and fibrous roots can be cut off, and the incisions are wrapped in white paper or plastic wrap, and then put into a plastic bag on a large white paper bag. , Put the cool place, can make radish 1-2 months will not worry, less loss of nutrients. The tomatoes should be selected fifty-six mature, into a plastic bag, mouth tight, placed in a cool place, open the bag every day, ventilation and ventilation for about 5 minutes. If there is water vapor in the plastic bag, wipe it with a clean towel and tie it tightly.

The method of placing the vegetables is also very important. The correct method is to bring the vegetables down, tilt about 15 degrees, and stand up and store them. This can maintain the growth state of leafy vegetables and effectively prevent the loss of vitamin C and nitrite in vegetables. Increased content.

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