EFFECT OF DIMETHYL DICARBONATE AS DISINFECTANT ON THE QUALITY OF FRESH-CUT CARROT (DAUCUS CAROTA L.)

文献类型： 外文期刊

第一作者： Wang, Cheng

作者： Wang, Cheng;Chen, Yulong;Xu, Yujuan;Wu, Jijun;Xiao, Gengsheng;Zhang, Yan;Wang, Cheng

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2013 年 37 卷 5 期

页码：

收录情况： SCI

摘要： The effect of dimethyl dicarbonate (DMDC) (200mg/L) sterilization was tested. The reduction of microorganisms and the variation of nutritional and physiological quality in fresh-cut carrot treated by DMDC were evaluated. The results showed that the total aerobic plate count and count of total yeasts and molds in the fresh-cut carrot treated by DMDC were significantly reduced (P<0.05) by 3.01 and 3.43log cfu/g, respectively, in comparison with control (the fresh-cut carrot washed by sterile water). DMDC could also inhibit the activity of polyphenol oxidase and peroxidase and be beneficial to the maintenance of vitamin C level, quality of fresh-cut carrot during storage at 10C. DMDC made no marked impact on the -carotene content of fresh-cut carrot. Therefore, DMDC was an effective disinfectant in fresh-cut carrot. PRACTICAL APPLICATIONSFresh-cut fruits and vegetables usually have short shelf life because of the microbial contamination and quality deterioration. Various sanitizers such as sodium hypochlorite, ozone, peroxyacetic acid, etc., are now applied to extend the storage life of fresh-cut vegetables. Although sodium hypochlorite has been widely used, it may produce unhealthy byproducts. Ozone and other disinfectants could damage some antioxidant substances due to their strong capacity of oxidation. Therefore, a novel nonoxidizing disinfectant dimethyl dicarbonate (DMDC) without hazard to human health is needed urgently. In this study, DMDC was used to reduce effectively the population of microbial and maintain the nutrients and quality of fresh-cut carrot. Therefore, this new disinfectant will have a good prospect in fresh-cut industry in the future.

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