Chiang Mai Journal of Science

     Pickled mustard green (Brassica juncea) is a traditional fermented vegetable product in Thailand, commonly used as a culinary ingredient due to its distinctive flavor. However, community-level pickled mustard production often faces challenges in terms of consistent physical and chemical characteristics. This research aims to improve the quality of pickled mustard greens (PMGs) at the community level. The study investigated the effects of different fermentation processes on the chemical, physical, and volatile organic compound profiles of pickled mustard greens. Five fermentation treatments were compared, varying in starter culture concentration (0% and 2%), salt content (0% and 5%), sugar content (5% and 10%), and vinegar addition (0% and 5%). The results investigated that the treatment with lactic acid bacteria, salt, sugar, and vinegar (at concentrations of 2%, 5%, 5%, and 5% respectively) has a positive correlation with the physical quality of the PMGs. Significant differences in pH, titratable acidity, and salt content were found between inoculated and uninoculated samples. Hydrocarbons were identified as the primary compounds contributing to the flavor across all fermentation methods. These findings offer valuable guidelines for improving pickled mustard production, benefiting communities and private sectors involved in this field.