中文摘要：

为探究不同品种芥菜腌制适应性,以镇远圆杆青、清镇本地青、黔青2号、鸡冠青菜、晴隆青菜、黔青1号、黔紫红和广西客家芥为原料,在常温条件下,用1%白砂糖和8%盐水进行腌制,对腌制过程中芥菜的感官品质、营养保存、卫生安全进行研究。结果表明,腌制到20d时,8个品种中黔青1号的脆性最好,其次是黔紫红和鸡冠青,广西客家芥的脆性最低。感官以黔青1号、广西客家芥和黔紫红的评价最高。营养保存率（鲜重）以清镇本地青最高,蛋白质保存率为66.95%,脂肪含量提高83.9%。黔青2号的平均亚硝酸盐含量最低,为7.21mg/kg。黔紫红的色素含量较高,腌渍液呈紫红色,别具特色。鸡冠青叶柄宽厚,整株可加工部位比重大。清镇本地青的自然发酵速率因受蜡被影响较缓慢,适宜工厂常年生产。

英文摘要：

For the purpose of verifying processing adaptability of curing process for different mustard cultivars, raw material mustard named of ＇Zhenyuan round-bar＇, ＇Qingzhen local＇, ＇Qianqing 2＇, ＇Cockscomb＇, ＇Qinglong＇, ＇Qianqing 1＇, ＇Qianzihong＇, ＇Guangxi hakka＇ were soused in proportion of 1% white granulated sugar and 8% salt solution at standard temperature ranges, the organoleptic quality and nutritional preserving rate and hygienic security was determined in the curing process. The results showed that ＇Qianqing 1＇ owned first rate of brittleness and ＇Qianzihong＇ second and ＇Cockscomb＇ rated third, ＇Guangxi hakka＇ was the lowest among eight varieties while pickled for 20 days. ＇Qianqing 1＇, ＇Guangxi hakka＇, ＇Qianzihong＇ owned the best sensory evaluation marks. ＇Qingzhen local＇ owned the highest nutrition preserving rate （fresh weight）, protein preserving rate was 66.95%, fat content increased 83.9%.Average content of nitrite for ＇Qianqing 2＇ was 7.21 mg/kg, the lowest of all. Content of pigment for ＇Qianzihong＇ was higher and the bittern was purplish red and special. Leafstalk of ＇Cockscomb＇ was lenient and thick, proportionate machinable position of whole plant was large. Wild fermentation speed of ＇Qingzhen local＇ was declined by bloom and it＇s suitable for factory＇s all year round-manufacturing.