Nitrates, how to avoid them and what to do to reduce them

We will try to suggest how to grow vegetables to minimize the amount of undesirable compounds, such as nitrates.

What should we pay attention to when trying to reduce the amount of nitrates in crops:

- a natural action in supporting the formation of nitrates is too high a density of plants, which results in the fact that light reaches the plants to a small extent. Let's do it so that the maximum amount of light reaches our plants. An increase in nitrate levels causes a reduction in light intensity or a shortened day length

- let's remember that vegetables are best harvested before noon than in the early morning, because at the time of harvesting grown vegetables with developed parts made during a sunny day, we will reduce the amount of nitrates.

- water, or even its deficiency, will increase the amount of nitrates. Water deficiency slows down the rate of nitrate reduction in the plant

- avoid using too much lime in the cultivation of plants. We can reduce this by using potassium.

- use foliar fertilization with urea and multi-component fertilizers containing iron and molybdenum

- over-fertilization, another phenomenon that contributes to increasing the amount of nitrates in plants

- let's keep the right proportions of nutrients when fertilizing our crops

First, what factors affect the nitrate content of vegetables or other plants:

Fertilization. Using high doses of nitrogen fertilizers, regardless of whether they are of artificial or natural origin, we cause a very large accumulation of nitrates and nitrites, primarily in edible parts. A large amount of nitrogen is acceptable for breeding at the very beginning of the season, where we fertilize the plants with a significant amount of fertilizers at the beginning of spring, and also when the plants are in the initial growth phase long before harvest.

Age. Physiological maturity has a significant effect on the amount of nitrites in the plant. Young plants have a large amount of them because the process of reducing nitrogen compounds does not keep up with their uptake. Conclusion, the nitrite content changes with the age of the plants.

inclinations. Each variety of vegetables has different levels of nitrates in them. One family is more likely to accumulate nitrates than another. Species highly susceptible to the accumulation of nitrates include: corn, cucumber, tomato, pepper, peas, beans, cabbage. Beetroot, cabbage, celery, lettuce, and radish are genetically high in nitrates. Between these two groups are red cabbage, pumpkin, broccoli, zucchini.

Parts of vegetables. Not always and not every vegetable in each of its parts has the same amount of nitrites. The larger the cucumber, the less nitrates it contains, unlike cabbage, where the amount of nitrates increases with the growth of its "head". The example of cauliflower is different, in its case there is less nitrates in the florets than in the stem part

Soil. When growing vegetables and fruit trees on heavy soils, chernozems or peat soils, remember that we have a greater accumulation of nitrates there than on light soils. The increase in the content of nitrates in vegetables is associated with an increase in organic matter. We grow plants on the right soils with the right pH.

Why is so much said and written about this nitrogen… these nitrites, etc.

This is because the absorption of nitrates can lead to their transformation into mutagenic nitrosamines, which are very toxic to humans. And what is this Nitrogen, it is the element that is most yielding. It is part of proteins, nucleic acids, chlorophylls and other compounds. Plants take it up in three forms, ammonium, nitrate ions and amide form. The eternal problem is to determine the amount of nitrate fertilization due to the very high mobility, variety of forms and the dynamics of changes. We know very well what a lack of nitrogen is manifested by…. Poor growth and sometimes tragic yield. On the other hand, its excess is also undesirable, especially in the final phase of growth and development of vegetables. It causes a delay in the maturation of plants, as well as a decrease in resistance to fungal diseases and pests.