TABLE 1.
Physicochemical properties between traditional fermentation Xuecai and modern fermentation Xuecai.
| Order | Group | Region | Code | Source | Fermentation (month) | Titratable acidity (TA, g/100 g) | pH | Salt content (%) | Nitrite concentrations (mg/kg) |
| 1 | Traditional fermentation Xuecai (JX) | Jiashan, Jiaxing | JX-1 | Homemade1 | 8 | 2.30 | 3.77 | 8.50 | 1.58 |
| 2 | Jianshan, Jiaxing | JX-2 | Homemade2 | 8 | 1.96 | 3.75 | 8.65 | 0.69 | |
| 3 | Jianshan, Jiaxing | JX-3 | Factory1 | 8 | 1.53 | 3.79 | 7.60 | 0.69 | |
| 4 | Haining, Jiaxing | JX-4 | Factory2 | 10 | 1.42 | 4.21 | 9.60 | 1.77 | |
| Average of JX | 8.5 | 1.75 | 3.88 | 8.59 | 1.18 | ||||
| 5 | Modern fermentation Xuecai (NB) | Yinzhou, Ningbo | NB-1 | Factory3 | 9 | 0.82 | 4.90 | 13.90 | 1.39 |
| 6 | Yinzhou, Ningbo | NB-2 | Factory4 | 9 | 0.64 | 5.20 | 14.70 | 0.94 | |
| 7 | Yinzhou, Ningbo | NB-3 | Factory5 | 7 | 0.48 | 5.49 | 10.60 | 1.20 | |
| 8 | Cixi, Ningbo | NB-4 | Factory6 | 7 | 1.84 | 4.10 | 11.90 | 1.26 | |
| 9 | Cixi, Ningbo | NB-5 | Factory7 | 8 | 1.64 | 4.18 | 12.90 | 0.50 | |
| Average of NB | 8 | 1.08 | 4.77 | 12.80 | 1.06 |
The raw material of all samples was Potherb mustard (Brassica juncea var. crispifolia). The raw material of JX1, JX2, and JX3 were planted in Jiashan county, Jiaxing City. The raw material of JX4 was planted in Haining county, Jiaxing City. The raw material of NB1, NB2, and NB3 were planted in Yinzhou county, Ningbo City. The raw material of NB4 and NB5 were planted in Cixi country, Ningbo City. Hamemade1 and Hanemade2 were two different farmhouses. Factory1, Donglinhu vegetable factory; Factory2, Yunlou Food Co., Ltd.; Factory3, Yinfa green Food Co., Ltd.; Factory4, Sanfenkewei Food Co., Ltd.; Factory5, Ziyuntang Aquatic Food Co., Ltd.; Factory6, Shenqi Vegetable Co., Ltd.; Factory7, Yufeng Food Co., Ltd.