Abstract:Using papaya as raw material，the dynamic effects of traditional natural fermentation and lactic acid fermentation on pH value，total acid，Vitamin C，texture and sensory evaluation of pickled papaya were compared.The results showed that the papaya pickle inoculated 2%lactic acid for fermentation made the pH value decreased faster，maintained a higher titratable acid content，reduced the loss of Vc，and the hardness，gum stickiness and chewiness were the best.Compared with traditional natural fermentation，lactic acid fermentation could obviously shorten the fermentation time，maintain better nutrition and texture，and overall evaluation of those pickled papaya was the best with strong aroma，good taste，crisp texture.