Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage: Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles

•Vacuum package and NaCl solution package suppressed microbial invasion into cell.•Vacuum package mitigated the texture softening of packaged paocai during storage.•Vacuum package inhibited the pectinase activity and impeded pectin degradation.•Sugar and organic acid consumption was slowed down in vacuum package.•Sugar and acid metabolism was shifted in vacuum package with less gas production.