Changes in Nutrient Content of Radish Leaves during Pickling

In this study, radish leaves were used to produce pickle according to the traditional pickling process for vegetables. The dynamic changes in acidity and moisture content, crude proteins, chlorophyll, nitrites, salt, total water-soluble sugar, and reducing sugar were determined at different processing stages and compared. The results showed that acidity, moisture and protein content showed an increasing trend from the initial stage of processing. The chlorophyll a, chlorophyll b, total chlorophyll, total water-soluble sugar, and reducing sugar contents showed an overall declining trend during processing. Salinity increased initially, and then decreased, followed by a subsequent increase during late-stage processing. Nitrite content decreased rapidly after attaining the peak, and the nitrite level in the final product was considerably lower than the national standard for pickled products, at 20 mg/kg. Microbial detection tests showed decreasing trends in the total number of bacteria, mold, and yeast during processing. This study provides a basis for optimizing the processing conditions and adherence to food safety standards in the industrial production of radish leaf pickle.