Objective:This study aimed to obtain the best fermentation time of Yunnan traditional Xinping pickles. Methods:Sensory evaluation and texture measurement of Xinping pickles under different fermentation times were carried out, and the pH value and nitrite content were determined according to the national standard method. Results:As the fermentation progressed, the sensory aspect of Xinping pickles gradually increased in color and texture, and stabilized after 6 days. The aroma and taste scores increased firstly, and then began to decline after 7 days. In terms of texture, the chewiness of the shank started to stabilize from Day 7. The pH value was 4.67 when it reached maturity after 7 days of fermentation, and then dropped and stabilized at around 4.3. The nitrite peak appeared at 20 hr of fermentation, and the nitrite content dropped to 1~3 mg/kg after 2 days. Conclusion:Considering the sensory, texture, pH and nitrite content changes, Xinping pickles that are fermented for about 7 days have the best quality.

Publication Date


First Page


Last Page





[1] KIM Yeon Bok,LEE Min-ki,KIM Sun-ju,et al.Accumulation of γ-aminobutyric acid and transcription of glutamate decarboxylase in Brassica juncea(L.)Czern[J].Plant Omics,2013,6(4):263-267.
[2] PARK Seo-yeon,JANG Hye-lim,LEE Jong-hun,et al.Changes in the phenolic compounds and antioxidant activities of mustard leaf(Brassica juncea)kimchi extracts during different fermentation periods[J].Food Science and Biotechnology,2017,26(1):105-112.
[3] 侯爱香,王一淇,黄晴,等.自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J].食品科学,2018,39(6):237-245.HOU Ai-xiang,WANG Yi-qi,HUANG Qing,et al.Analysis of volatile flavor components and quality of Hunan mustard vegetables fermented by natural fermentation and artificial inoculation[J].Food Science,2018,39(6):237-245.
[4] 杜玫,蔡玥,贾利蓉,等.不同前处理方式对泡青菜挥发性风味成分的影响[J].中国调味品,2021,46(4):38-42,49.DU Mei,CAI Yue,JIA Li-rong,et al.The effect of different pretreatment methods on the volatile flavor components of pickled vegetables[J].China Condiment,2021,46(4):38-42,49.
[5] 田艳,赵玲艳,陈秋佳,等.芥菜自然发酵过程中主要化学成分的变化[J].湖南农业大学学报(自然科学版),2021,47(1):117-124.TIAN Yan,ZHAO Ling-yan,CHEN Qiu-jia,et al.Changes of main chemical components in mustard greens during natural fermentation[J].Journal of Hunan Agricultural University(Natural Sciences),2021,47(1):117-124.
[6] 李文青,罗凤莲,卿泉,等.干芥菜接种发酵发酵剂优化[J].食品与机械,2020,36(11):195-201.LI Wen-qing,LUO Feng-lian,QING Quan,et al.Optimization of fermentation starter for dry mustard inoculation[J].Food & Machinery,2020,36(11):195-201.
[7] 云琳.不同发酵方式的萝卜泡菜风味特征解析及发酵剂菌种的筛选[D].无锡:江南大学,2020:14-16.YUN Lin.Analysis of flavor characteristics of radish pickles with different fermentation methods and selection of thestarter strains[D].Wuxin:Jiangnan University,2020:14-16.
[8] 杜玫,蔡玥,杨潇然,等.前处理方式对小叶芥菜发酵过程的影响[J].食品科技,2020,45(12):67-72.DU Mei,CAI Yue,YANG Xiao-ran,et al.Physicochemical properties and flavoring substances in fermentedpickled mustard with different pretreatment methods[J].Food Science and Technology,2020,45(12):67-72.
[9] 刘亚,张鉴明.泡菜制作过程中亚硝酸盐和微生物的变化[J].中国调味品,2009,34(3):99-101.LIU Ya,ZHANG Jian-ming.Change of nitrite and microorganism during the pickles processing[J].China Condiment,2009,34(3):99-101.
[10] MOON Eun Woo,YANG Ji-su,YOON So-ra,et al.Application of colorimetric indicators to predict the fermentation stage of kimchi[J].Journal of Food Science,2020,85(12):4 170-4 179.
[11] 李共国,孙志栋.乳酸菌影响腌制芥菜亚硝酸盐含量的通径分析[J].食品安全质量检测学报,2021,12(6):2 351-2 356.LI Gong-guo,SUN Zhi-dong.Path analysis of lactic acid bacteria affecting nitrite content in pickled mustard[J].Journal of Food Safety and Quality,2021,12(6):2 351-2 356.
[12] 张静,徐颖惠,黄艳,等.闽北芥菜腌制过程中亚硝酸盐变化规律的探讨[J].武夷学院学报,2016,35(3):9-14.ZHANG Jing,XU Ying-hui,HUANG Yan,et al.Discussion on the change of nitrite in the pickling process of northern Fujian mustard[J].Journal of Wuyi University,2016,35(3):9-14.
[13] 郭江锋.湖北省几种食品抽样检测及泡菜中亚硝酸盐变化规律的研究[D].武汉:武汉工业学院,2012:24-27.GUO Jiang-feng.Study on the sampling test of several foods in Hubei and the variation of nitrite in pickles[D].Wuhan:Wuhan Polytechnic University,2012:24-27.
[14] 纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001(2):42-46.JI Shu-juan,MENG Xian-jun.Study on the law of nitrite growth and decline in the process of Chinese cabbage fermentation[J].Food and Fermentation Industries,2001(2):42-46.
[15] 韩兰英,陈海燕,黄水萍.雪里蕻菜腌制中亚硝酸盐的生长规律的研究[J].上饶师范学院学报,2007,27(6):56-59.HAN Lan-ying,CHEN Hai-yan,HUANG Shui-ping.Study on the growth law of nitrite in pickled potherb mustard[J].Journal of Shangrao Normal College,2007,27(6):56-59.
[16] 周艺萍,熊智,李选文,等.盐分对新平酸腌菜主发酵期细菌多样性的影响[J].中国酿造,2021,40(4):26-32.ZHOU Yi-ping,XIONG Zhi,LI Xuan-wen,et al.Effect of salt on bacterial diversity in the main fermentation period of Xinping pickles[J].China Brewing,2021,40(4):26-32.
[17] 张国华,何国庆.传统发酵食品中乳酸菌多样性及其功能特性[J].中国食品学报,2013,13(9):174-181.ZHANG Guo-hua,HE Guo-qing.Diversity and functional characteristics of lactic acid bacteria in traditional fermented food[J].Journal of Chinese Institute of Food Science and Technology,2013,13(9):174-181.
[18] 敖晓琳,张小平,史令,等.四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件对其发酵泡菜品质的影响[J].食品科学,2011,32(11):152-156.AO Xiao-lin,ZHANG Xiao-ping,SHI Ling,et al.Identification of two excellent lactic acid bacteria in Sichuan kimchi and the effect of different fermentation conditions on the quality of fermented kimchi[J].Food Science,2011,32(11):152-156.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.