Abstract: The aim of this study was to optimize fermentation conditions for the production of pickled chayote with direct vat set (DVS) starter. Dynamic changes in total acidity were analyzed during the fermentation of pickled chayote under varying conditions of DVS dose, salt concentration, temperature and other fermentation parameters. Using an orthogonal array design, based on total acid content, the optimal fermentation conditions were determined as follows: sucrose addition 3%, DVS dose 0.1%, fermentation temperature 30 ℃, salt addition 7%, and fermentation time 4 d. Under these conditions, the acid production was 0.73 g/100 g. In conclusion, the application of DVS to produce pickled chayote requires a short fermentation period and provides desired results.

Key words: direct vat set, fermentation, chayote fruits, pickled vegetables