Effect of the salting methods on the pickled cowpea's quality

Three salting methods to pickle the cowpeas were used,including the dry salting method,the brine solution salting and the sour brine solution salting,and then measured the contents of the titratable acid,volatile acid and volatile ester etc.,in order to research tshe change regulation of the main components in the cowpeas.It showed that when using the dry salting method,the product's contents of volatile acid,volatile ester and titratable acid were the lowest in 15 days,while the contents of these three indicators reached the highest in 30 days.When using the sour brine solution salting method,the product's contents of volatile acid,volatile ester and titratable acid reached the highest in 15 days,but these content reduced to the lowest in 30 days.When using the brine solution salting method,the product's contents of volatile acid,volatile ester,titratable acid were between above two methods.