Abstract:In order to explore the application of ultra-high pressure sterilization in pickles industry， improve security， pickles vegetable as tested materials single factor and orthogonal test were used to determine the optimal combination data. Through single factor and orthogonal experiment method to study the operating pressure， pressure time， pickles processing unit volume on the effect of ultra high pressure sterilization effect， and to study the effect of ultra high pressure treatment on the quality of pickled vegetables. The experimental results showed that the effect of each factor on the effect of the ultra high pressure sterilization was： the pressure， pressure time， and the unit capacity， and the optimal combination of 500 MPa， 20 min， and 200 g in the process of operation. At the same time， the samples of ultra high pressure sterilization treatment and without sterilization were compared using this combination， in the same storage （37 ℃ ） condition， physical and chemical indicators of detection and sensory evaluation based on different storage time of pickles. The results showed that the control group was corrupt after storage 20 d. After the sample 60 d ultra high pressure sterilization after pickles total acid， salt， sugar， nitrite， amino acid nitrogen physicochemical indexes meet the hygienic standard of pickled vegetables， coliform number was less than or equal to 30（MPN/100 g）， and bright color， crisp texture， taste good， the sensory score of 70. Therefore， ultra high pressure sterilization treatment can keep the pickles flavor and nutrients， and prolong the shelf life of pickled vegetables.