Abstract: The aim of this study was to explore the effect of the air-conditioned refrigeration technology on the storage quality of leaves and stems of Jiangzhou pickled vegetables and to provide a theoretical basis for the air-conditioned refrigeration technology of Jiangzhou pickled vegetables. Jiangzhou pickled cabbage was divided into leaves and stems by traditional natural fermentation. Samples were taken every 15 days during the 90 days storage under the condition of 4 ℃ air-conditioned packaging of N2+CO2 with different concentrations. The total acid content, pH value, nitrite content, VC content, color difference ΔE and sensory of Jiangzhou pickled cabbage were measured in order to analyze the effects of air-conditioned cold storage technology on the preservation characteristics of sauerkraut and the changes of sensory quality. The results showed that MAP1 (20%CO2+80%N2) was significantly better than other experimental groups in inhibiting the decrease of total acid, the oxidation of VC, the rise of pH and color difference ΔE. It also could promote the degradation of nitrite and maintain the sensory quality of sauerkraut (P<0.05). Besides, each experimental group was significantly better than the control group (P<0.05). And MAP1 (20%CO2+80%N2) could effectively inhibit the browning, softening, over acidification and other quality problems during the storage period and maintain the storage quality of Jiangzhou pickled vegetables. This study provides a theoretical basis and technical support for prolonging the storage period and maintaining the sensory quality of Jiangzhou pickled vegetables.
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