DMDC杀菌对鲜切菜心品质的影响
Effect of Dimethyl Dicarbonate (DMDC) as disinfectant on the quality of Fresh-cut flowering cabbages
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摘要: 本文以鲜切菜心为原料,研究了二甲基二碳酸盐(DMDC)作为杀菌剂对其细菌、霉菌和酵母菌总数的影响,并通过测定鲜切菜心在贮藏期间外观品质、营养成分及其褐变相关主要酶的变化,对DMDC用于鲜切菜心的杀菌效果进行评价。结果表明:DMDC可以有效减少鲜切菜心中细菌(革兰氏阳性菌)、霉菌和酵母菌总数,对其贮藏前期的硬度、色泽、叶绿素含量的变化有一定影响,但是对VC和可溶性糖无明显影响;并且可有效减少可溶性蛋白的损失,抑制多酚氧化酶(PPO)、过氧化物酶(POD)的活性。说明DMDC杀菌可以有效杀灭菜心表面微生物,延缓菜心贮藏期褐变相关酶活性的增加和衰老,有利于维持菜心的营养品质。Abstract: In the paper, the effect of total aerobic plate count and count of total yeasts and molds in the fresh-cut flowering cabbage treated by DMDC was investigated. And the sensory, nutritional quality and browning-related enzymes in fresh-cut flowering cabbage treated by DMDC were also determined at storage. This study aims to evaluate the effect of DMDC on fresh-cut flowering cabbage. It turned out that the total aerobic plate count and count of total yeasts and molds in the fresh-cut flowering cabbage treated by DMDC were significantly reduced (p <0.05) . DMDC treatment made negative impact on firmness, color and chlorophyll at early storage of 8d, and had no significant influence on VC and soluble sugar. However the treatment could reduce the loss of soluble protein and inhibit PPO and POD activities.As shown above, DMDC treatment can effectively reduce the occurrence of microorganisms on the surface of flowering cabbage, delay the browning-related enzymes’ activity, and slow down the senescence and maintain the quality of flowering cabbage.
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