Abstract: The effects of the three hurdle facto rs(salt,pHand additives)affected on the microorganisms whic h caused the(bulging)of soft packaged zhacai were studied.The results proved that the microorganisms would be inhibited while pH below 5.0.And whi le pH was below 5.5,the microorganis ms woud be inhibited no matter whether it was added with 3%salt or 5%salt or without preserrafives.

Key words: hurdle technology, soft packing, zhacai, microorganism