To improve the comprehensive utilization value of Hami melon fruitlets and increase the variety of pickles, five kinds of Hami melon fruitlet pickles were prepared by different fermentation conditions. Besides determination of the pH, texture, total acid, nitrite, salinity and sensory quality in the fermentation process, the amino acid contents in the raw materials, the midpoint pickles and endpoint pickles were detected by automatic amino acid analyzer. The ratio coefficient of amino acid was used to analyze and evaluate the nutrition. The results showed that at the end of fermentation, the pH of the pickles was less than 3.6, the total acid was about 0.5%, the highest salinity was 3.3 g/100 g, the content of nitrite was lower than 5 mg/kg, and the chewiness were between 23-31 /mJ, the comprehensive sensory scores of the brined pickles were the highest. Seventeen kinds of amino acids were detected in all the Hami melon fruitlet pickles, and the total amount of amino acids decreased continuously during fermentation. However, the ratio of essential amino acids to non-essential amino acids were 0.24-0.32, and score of ratio coefficient of amino acid (SRCAA) were 54-62 at the end of fermentation, which was higher than that of soybean, indicating that Hami melon fruitlet pickles had better nutritional balance and higher nutritional value.
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