Effect of Dimethyl Dicarbonate (DMDC) as disinfectant on the quality of Fresh-cut flowering cabbages

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.