Nitrate Content in Vegetables in Water-Inrated Water Bodies of the Northern and Inguletsky Gok

The content of nitrates in vegetables is a rather urgent problem and is of interest to structures that control and regulate the possible consequences of an excessive amount of nitrates for human health. The main causes and features of food pollution are shown: irrigation of fields with water containing wastewater from industrial enterprises, excessive and uncontrolled use of fertilizers, conditions for growing vegetables and seasonality.The process of environmental pollution with nitrates, in particular, surface water resources, is considered. An analysis of the suitability of surface water for irrigation was carried out near the villages of Andreevka, Shevchenkovskoye, Zavyalovka, Annensky quarry and Ternovsky district of Krivoy Rog and showed that the content of nitrates does not exceed the MPC. The reasons for the accumulation of nitrates in plant products are shown. The transformations of nitrate ions and their toxic effect on the human body are given. The paper also outlines the main ways to reduce the content of nitrates in crop production. A quantitative analysis of nitrate ions in vegetable raw materials in the spring-autumn period was carried out: cucumbers, cabbage, potatoes, tomatoes, carrots and onions by the iodometric method, the express method based on the use of a diphenylamine reagent and the express method. method using the GreenTest nitrate tester, grown on the territory near such enterprises as the Northern and Ingulets GOK. The content of nitrates exceeds MPC in early potatoes and tomatoes.