This article outlines a method for determining nitrate levels in melon under laboratory conditions using the colorimetric method with Griess reagent. The process involves preparing a sample of melon, extracting the nitrates, reducing them to nitrites, and then reacting the nitrites with Griess reagent to produce a pink-colored compound. The intensity of the color is measured using a spectrophotometer at 540 nm to quantify the nitrate concentration. This method is reliable and allows for the detection of nitrate levels in melon samples, ensuring compliance with food safety standards. The procedure provides an accurate measure of nitrate concentration, which is crucial for evaluating the safety of food products.

Nitrate determination, Melon analysis, Griess reagent, Colorimetric method, Spectrophotometer, Nitrite reduction, Food safety, Laboratory analysis

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