ABSTRACT Processed vegetable products are favored by the majority of consumers. However, ni- trite content in the products has been the issue of attention. This paper reviewed the research progress on eliminating nitrite for vegetable process, including the mechanism of nitrite formation in processed vegetables, the nitrite peak generation and nitrite elimination technology. It clarified the source of nitrite in vegetable processing, and analyzed dose-dependent effect and mechanism of using food-borne oxidation inhibitors （ ascorbic acid, citr...
