Research progress on effect of salt on pickling vegetable quality

Authors

• Qi Kai, Jiangsu Suyan Jingshen Co ., Ltd., Huai 'an, Jiangsu 223200 , China
• Li Ziyan, Jiangnan University , Wuxi , Jiangsu 214122 , China
• Cheng Wenbo, Jiangsu Suyan Jingshen Co ., Ltd., Huai 'an, Jiangsu 223200 , China
• Fan Mingcong, Jiangnan University , Wuxi , Jiangsu 214122 , China
• Zuo Daoxi, Jiangsu Suyan Jingshen Co ., Ltd., Huai 'an, Jiangsu 223200 , China
• Li Yan, Jiangnan University , Wuxi , Jiangsu 214122 , China
• Wang Li, Jiangnan University , Wuxi , Jiangsu 214122 , China
• Zhang Wenbin, Jiangnan University , Wuxi , Jiangsu 214122 , ChinaFollow

Corresponding Author(s)

张文斌（1979—），男，江南大学教授，博士。E-mail：wbzhang@jiangnan.edu.cn

Abstract

Vegetable pickling is a time-honored food preservation and processing method, in which salt (primarily sodium chloride) plays an irreplaceable and core role. This paper systematically reviews the multidimensional effects of curing salt on vegetable quality. It comprehensively covers preservation mechanisms, textural transformations, the formation and conversion of flavor compounds, color stability, and nutritional value changes. Specifically, this article analyzes the decisive role of salt concentration gradients in final product characteristics. Furthermore, it examines the challenges posed by the low salinity, including microbial safety risks, textural deterioration, and flavor imbalances, while proposing corresponding strategies.

Publication Date

7-25-2026

First Page

217

Last Page

225

DOI

10.13652/j.spjx.1003.5788.2025.80718

Recommended Citation

Kai, Qi; Ziyan, Li; Wenbo, Cheng; Mingcong, Fan; Daoxi, Zuo; Yan, Li; Li, Wang; and Wenbin, Zhang (2026) "Research progress on effect of salt on pickling vegetable quality," Food and Machinery: Vol. 42: Iss. 7, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2025.80718
Available at: https://www.ifoodmm.cn/journal/vol42/iss7/27

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