Abstract:

The experiment was carried out to study the effects of wood vinegar on flavor quality and food safety indicators of tomato and Chinese cabbage by designing different concentration of wood vinegar. The results showed that lycopene content, Vc content and sugar-acid ratio of tomato and contents of soluble sugar, soluble protein and Vc of Chinese cabbage were increased greatly under the low concentration treatment (P500). Lycopene content of tomato was obviously decreased and chlorophyll content of Chinese cabbage was significantly increased under the high concentration treatment (P300), while other indicators were not markedly changed. In addition, nitrite content of both vegetables were remarkably decreased under two wood vinegar treatments, while it seemed no conspicuous increase in the enrichment of heavy metals. Therefore, wood vinegar of suitable concentration can improve the flavor quality and effectively keep food safety of vegetables.