Hypersaline Wastewater Produced from Pickled Mustard Tuber (Chinese Zhacai): Current Treatment Status and Prospects

Abstract

Pickled mustard tuber, a worldwide condiment, is increasing at a fast growth rate. Its production generates a considerable amount of hypersaline wastewater containing NaCl of 7 wt.%, COD of 30,000 mg L−1, NH3-N of 400 mg L−1, and TP of 300 mg L−1. Pickled mustard tuber wastewater (PMTW) has severe effects on crops, deterioration of water quality, soil infertility and ecological systems. Due to the technic difficulties and insufficient support from the local governments; however, PMTW has not yet been widely investigated and well summarized. Therefore, this manuscript reviewed the relatively latest advances in PMTW. Physicochemical and biological hybrid processes mainly treat PMTW and the corresponding cost is 6.00 US dollars per ton. In the context of double carbon capture capacity in China and the development of the pickled mustard industry, PMTW sauce and sustainable reuse such as nutrient recovery, acid and alkaline regeneration and renewable energy may be bright prospects.

Feasibility of 60Co-γ Irradiation for Sterilization and Hypersaline Wastewater Reduction in Pickled Mustard Tuber Production

“…The price of 60 Co-γ irradiation dosage was quoted by Zhongjin Irradiation Group Co., Ltd. (29.58 dollars (800 Yuan) per ton of product). The price of salt was the average market price of salt at 88.74 dollars (600 Yuan) per ton of NaCl, and the cost of pickled wastewater treatment was introduced in our previously published paper …”

“…To mitigate salt levels during pickled mustard tuber production, physicochemical processes like reverse osmosis, ion exchange, evaporation, etc. were directly used or integrated with biological processes such as aerobic/anaerobic process, cyclic activated sludge system (CASS), and membrane bioreactor reactor (MBR) for pickled mustard tuber wastewater treatment . Nevertheless, these methods often prove to be inefficient and energy-intensive, especially when they are used over extended periods.…”

The correlation between flavor formation and microbial community dynamics during the fermentation of zha cai

“…2 Zha cai is a widely consumed pickled vegetable, and it has become one of the world's three major fermented vegetables leading to a high annual output. 3 The progress of fermentation is dominated by microorganisms, which play an important role in the formation of flavors. 4 The formation of flavor compounds in fermented vegetables involves multiple pathways, including glucoside metabolism, carbohydrate metabolism, proteolytic metabolism, lipolysis and fatty acid metabolism.…”

“…Mustard tubers are consumed in the form of zha cai , which contributes to the degradation of glucosinolates 2 . Zha cai is a widely consumed pickled vegetable, and it has become one of the world's three major fermented vegetables leading to a high annual output 3 …”

Underactuated Humanoid Peeling Approach for Pickled Mustard Tuber Based on Metamorphic Constraints

“…It is a conical tuberous vegetable with scale-like upper parts and fibrous skin wrapping the lower parts. It is considered one of the world's top three famous pickled vegetables [2], possibly due to its high content of essential nutrients such as vitamin C, vitamin K, various B vitamins, and dietary fiber that promote digestion and reduce constipation. Additionally, pickled mustard tuber is rich in important minerals such as calcium, iron, and potassium, which help maintain bone health and electrolyte balance in the body [3].…”