The results showed that thermal sterilization was unsuitable to the storage of pickled vegetables and vacuum package combined with low temperature storage was the optimum method process.

• 试验结果表明，加热杀菌不适宜泡菜、酸菜的贮藏，抽真空包装结合冷藏是保存泡菜、酸菜的最佳工艺。