Abstract: The effects of different crisp-keeping agents and concentrations on nitrite contents, amino nitrogen contents and texture parameters were studied.The results showed as follows: Nitrite contents in CaCl₂ treated papaya pickles was significantly lower than those in CK, calcium lactate, CaCO₃ and crisp-keeping agent combination ( C₆H₇NaO₆) x∶ CaCl₂= 1 ∶ 1treated groups ( p < 0.05) . Amino nitrogen contents in CaCl₂ treated group were significantly higher than those in CK ( p < 0.05) ;Brittleness in CaCl₂ treated group was significantly higher than those in CK and CaCO₃groups ( p < 0.05) . Chewiness in CaCl₂ treated group was significantly higher than those in CK, calcium lactate, CaCO₃ and crisp-keeping agent combination groups ( p < 0.05) . Nitrite contents in 0.15% CaCl₂ treated group were significantly lower than those in CK, 0.05% and 0.1% CaCl₂ treated groups ( p < 0.05) .Amino nitrogen contents in 0.15% CaCl₂ treated group were significantly higher than those in CK ( p <0.05) . Brittleness, springiness and chewiness of 0.15% CaCl₂ treated group were significantly higher than those in CK, 0.05%and 0.1% CaCl₂ treated groups ( p < 0.05) . Through the correlation analysis between physicochemical indicators and texture measurements, it was indicated that brittleness exhibited negative correlation with nitrite ( R =-0.955 *) and positive correlation with amino nitrogen content ( R = 0.892 *) . Nitrite and amino nitrogen contents exhibited low correlation with springiness, cohesiveness and chewiness.In conclusion, 0.15% CaCl₂ added in papaya pickles could improve product quality and texture.