A Novel Study on the Inhibition of Non‐Enzymatic Browning of Sauerkraut Based on Multiple Storage Factors

Inhibition of non‐enzymatic browning of sauerkraut during storage is crucial for maintaining product quality and extending shelf life. However, most existing studies have investigated the effect of only a single storage factor, which provides limited insights into the interactive influences of multiple factors. To address this gap, this study employed an orthogonal experimental design to examine the combined effects of storage temperature, nitrogen‐enriched atmosphere, and light exposure on physicochemical indicators in sauerkraut. The results revealed that browning degree and 5‐hydroxymethylfurfural levels increased progressively with storage time, with the most pronounced changes observed under natural air, 25°C, and strong‐light conditions. Although vitamin C and polyphenols decreased under all conditions, their degradation was reduced under protective treatments. This study overcame the limitations of single‐factor approaches, elucidated the interactive effects of storage conditions on non‐enzymatic browning, and provided theoretical and practical guidance for improving sauerkraut storage strategies.