Abstract: In laboratory,nitrate contents in 10 varieties of vegetables common in the terminal market in Wuhu City were analyzed and effects of low-temperature storage and disinfection with abluent on the content were determined.The results showed that nitrate content was reduced efficiently by about 100 mg·kg^-1 on average by soaking the vegetable in the solution of the "White Cat" brand abluent for 15 minutes.In storage,nitrate in the vegetable was degrading with the time,but storage under low temperature,i.e.in refrigerator hinders degradation of nitrate in the vegetable.According to the GB 18406.1—2001"Safety Quality of Agricultural Produce-Safety requirements for hazard-free vegetables",among the 10 varieties of vegetables,leafy vegetables,like spinach,Chinese green cabage have much higher contents of nitrate than the criteria while the rest did not.

Key words: nitrate, vegetable, evaluation, safety, quality