Effect of low temperature during storage, addition of allylmustard oil, and chlorine sterilization of raw material were investigated on the extension of shelf-life of Asazuke.
Shelf-life of the cucumber Asazuke become longer by salting of cucumber for shorter period with higher sodium chloride concentration at lower 15°C.
The practical storing temperature of Asazuke was at about 5°C, and the effect of the addition of 3 % sodium chloride or 0.3 % citric acid to the presalted japanese radish root was almost same on the extention of shelf-life of Asazuke.
Allylmustard oil inhibited the growth of Aspergillus. Saccharomyces, Hansenula, Pseudomonas, and Escherichia, but did not inhibit the growth of Lactobacillus, Pediococcus, and Streptomyces in the concentration of 1.2-2.6 mg %. The effect of the oil on the growth of Bacillus was not clear.
When Asazuke was stored at about 5°C the quality was retaind effectively for about 5 days, shelf-life of Asazuke was extended to 2 weeks by the addition of 3 mg % allylmustard oil and 300 mg % sodium acetate together.
Microbes were not detected when sodium hypochlorite was added to the macerated cucumber to 0.8 mg % as chlorine.

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