Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents
The planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality rice (variety Xiadao No.1) were stored at differen...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1334809/full |
| _version_ | 1797266458170884096 |
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| author | Dongyi Zhu Tingting Wang Xiuying Liu Xiuying Liu Jie Bi Jie Bi Wei Zhang Wei Zhang Xuefeng Zeng Pingping Wang Pingping Wang Zaixi Shu Zaixi Shu |
| author_facet | Dongyi Zhu Tingting Wang Xiuying Liu Xiuying Liu Jie Bi Jie Bi Wei Zhang Wei Zhang Xuefeng Zeng Pingping Wang Pingping Wang Zaixi Shu Zaixi Shu |
| author_sort | Dongyi Zhu |
| collection | DOAJ |
| description | The planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality rice (variety Xiadao No.1) were stored at different temperatures (15, 20, 25, and 30°C) for 360 d, and then evaluated for lipid metabolism, redox enzyme activities, fatty acid composition, and sensory attributes. With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice. The change trends of these quality parameters were aggravated by elevating storage temperature and moisture content. Linoleic acid content of rice generally decreased with prolonged storage. After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g, while rice of other two initial moisture contents reached similar level at 25°C. After the whole storage period, only rice with initial moisture contents of 13.5 and 14.5% stored at 15°C had a sensory score of higher than 60. These results suggested that the aging process of high-quality rice can be inhibited by decreasing the storage temperature and initial moisture content. These results can provide reference for grain storage enterprises to select proper storage condition to store high-quality rice. |
| first_indexed | 2024-04-25T01:01:00Z |
| format | Article |
| id | doaj.art-e1d85617701445ba97b8734704355818 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-25T01:01:00Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-e1d85617701445ba97b87347043558182024-03-11T04:37:08ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-03-011110.3389/fnut.2024.13348091334809Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contentsDongyi Zhu0Tingting Wang1Xiuying Liu2Xiuying Liu3Jie Bi4Jie Bi5Wei Zhang6Wei Zhang7Xuefeng Zeng8Pingping Wang9Pingping Wang10Zaixi Shu11Zaixi Shu12College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, ChinaKey Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, ChinaThe planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality rice (variety Xiadao No.1) were stored at different temperatures (15, 20, 25, and 30°C) for 360 d, and then evaluated for lipid metabolism, redox enzyme activities, fatty acid composition, and sensory attributes. With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice. The change trends of these quality parameters were aggravated by elevating storage temperature and moisture content. Linoleic acid content of rice generally decreased with prolonged storage. After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g, while rice of other two initial moisture contents reached similar level at 25°C. After the whole storage period, only rice with initial moisture contents of 13.5 and 14.5% stored at 15°C had a sensory score of higher than 60. These results suggested that the aging process of high-quality rice can be inhibited by decreasing the storage temperature and initial moisture content. These results can provide reference for grain storage enterprises to select proper storage condition to store high-quality rice.https://www.frontiersin.org/articles/10.3389/fnut.2024.1334809/fullricestoragetemperaturequalitymoisture content |
| spellingShingle | Dongyi Zhu Tingting Wang Xiuying Liu Xiuying Liu Jie Bi Jie Bi Wei Zhang Wei Zhang Xuefeng Zeng Pingping Wang Pingping Wang Zaixi Shu Zaixi Shu Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents Frontiers in Nutrition rice storage temperature quality moisture content |
| title | Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents |
| title_full | Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents |
| title_fullStr | Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents |
| title_full_unstemmed | Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents |
| title_short | Quality changes in Chinese high-quality indica rice under different storage temperatures with varying initial moisture contents |
| title_sort | quality changes in chinese high quality indica rice under different storage temperatures with varying initial moisture contents |
| topic | rice storage temperature quality moisture content |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1334809/full |
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