Effects of vitamin C on the content of nitrite in fermented cabbage

The cabbage used as the material was fermented to produce the pickles. The effect of different concentrations of vitamin C on the content of nitrite in the fermented cabbage was studied by spectrophotometry. The number of microbes,pH and the change of acid were also studied. The results showed that appropriate concentration of vitamin C could reduce the content of nitrite in the fermented cabbage and reach the peak of nitrite in advance,so that consumption of pickles reached earlier rhythm. In particular,the content of nitrite was the lowest when the concentration of vitamin C was 0.06%.This showed that this concentration would help improve the quality of pickles.