传统腌菜含盐量太高，不利于人体健康。因此近年来国内外市场对低盐腌菜的需求急剧增加。由于腌菜主要是依据食盐的高渗透压得以长期保存。故低盐腌菜难以满足保存要求的矛盾便显得尤为突出。本文对低盐腌菜保藏技术的研究概况进行了综述。包括物理方法如巴氏杀菌法、超高压杀菌法、微波杀菌法、真空耐热包装法；化学防腐剂法；天然防腐剂法、栅栏技术、加强乳酸发酵法等。建议腌菜生产企业拓展低盐腌菜的物理保藏技术，科学使用防腐剂，利用栅栏技术等综合提高低盐腌菜的保质期和食用安全性。

The salt content of traditional pickles is too high, which is harmful to human health and has caused sharp increase in demand for low-salt pickles around domestic and overseas markets in recent years. Since the long-term preservation of traditional pickles are mainly based on high osmotic pressure by high content of salt, the low-salt pickles was generally difficult to meet the preservation requirements .The preservation technologies of low-salt pickled vegetables were summarized in this paper. Physical preservation technologies include pasteurized method, high hydrostatic pressure technology, microwave sterilization methods and vacuum heat resistant packing method. For chemical preservative method, there were natural preservative method, hurdles technology of food preservation, strengthening the lactic acid fermentation method and so on. Physical preservation technology was suggested for pickles producers. By the scientific use of preservatives and the hurdle technology, the shelf life and safety of low salt pickles may be comprehensively improved.

广东省产学研合作项目（2012B091100064）；广州市科技计划项目(120007)