In orderto explore the effectofdifferentsaltconcentration on chilitexture and acidity,taking chilias research object,the textures ofchili w ith differentsalinity (5% ,10% ,15% ,20% ,25% )w ere detected by texture analyzer.The acidity changes ofchiliw ith salinity 5% ,15% ,25% w ere e-valuated by pH m eter,and the m oisture change ofchiliw ith salinity 10% and 20% w asm easured by nuclearm agnetic resonance (N M R).The results w ere as follow s:chilipickled in salinity 20% for35 d had the optim albrittleness-keeping effect.A fterusing N M R techniques in salinity 10% and 20% pickled chiliatdiff...