Letter

Postharvest Variations of Rice Physicochemical Traits and Volatile Compounds under Granary Conditions During Long-Time Storage

Expand
  • 1College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
    2China National Rice Research Institute, Hangzhou 310006, China
    3Zhejiang Province Grain Reserve Management Co. LTD, Hangzhou 310006, China

Received date: 2022-02-10

  Accepted date: 2022-07-11

  Online published: 2022-07-11

Cite this article

Hu Hao, Liu Xingquan, He Yukai, Jin Jiande, Wu Fenghua, Huang Shiwen, Zhang Jiaojiao . Postharvest Variations of Rice Physicochemical Traits and Volatile Compounds under Granary Conditions During Long-Time Storage[J]. Rice Science, 2023 , 30(2) : 92 -95 . DOI: 10.1016/j.rsci.2023.01.001

References

[1] Auksornsri T, Songsermpong S. 2017. Lethality and quality evaluation of in-packaged ready-to-eat cooked Jasmine rice subjected to industrial continuous microwave pasteurization. Int J Food Prop, 20(8): 1856-1865.
[2] Azizi R, Capuano E, Nasirpour A, Pellegrini N, Golmakani M, Hosseini S M H, Farahnaky A. 2019. Varietal differences in the effect of rice ageing on starch digestion. Food Hydrocolloids, 95: 358-366.
[3] Diao M M, Guo Y B, Tian W N, Tu K, Guan L J, Wei M. 2019. Restoring fresh texture in cooked aged rice with reducing agents. Food Res Int, 121: 84-90.
[4] Ding C, Khir R, Pan Z, Wood D F, Venkitasamy C, Tu K, El-Mashad H, Berrios J. 2018. Influence of infrared drying on storage characteristics of brown rice. Food Chem, 264: 149-156.
[5] Gu S, Zhang J, Wang J, Wang X Y, Du D D. 2021. Recent development of HS-GC-IMS technology in rapid and non- destructive detection of quality and contamination in agri-food products. Trac Trends Anal Chem, 144: 116435.
[6] Li Y N, Li Y F, Chen Z X, Bu L J, Shi F, Huang J R. 2021. High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice. Innov Food Sci Emerg Technol, 67: 102536.
[7] Liu J G, Liu Y Q, Jia M, Kang X D, Wang S M, Sun H, Liu M, Wang A Q, Strappe P, Zhou Z K. 2021. Association of enriched metabolites profile with the corresponding volatile characteristics induced by rice yellowing process. Food Chem, 349: 129173.
[8] Ma P, Lan Y, Lv X, Fan P, Yang Z Y, Sun Y J, Zhang R P, Ma J. 2021. Reasonable nitrogen fertilizer management improves rice yield and quality under a rapeseed/wheat-rice rotation system. Agriculture, 11(6): 490.
[9] Shu Z X, Jia W Q, Zhang W, Wang P P. 2021. Selected quality attributes of paddy rice as affected by storage temperature history. Int J Food Prop, 24(1): 316-324.
[10] Tong C, Gao H Y, Luo S J, Liu L, Bao J S. 2019. Impact of postharvest operations on rice grain quality: A review. Comp Rev Food Sci Food Safety, 18(3): 626-640.
[11] Wu P, Li C F, Bai Y M, Yu S Y, Zhang X A. 2019. A starch molecular basis for aging-induced changes in pasting and textural properties of waxy rice. Food Chem, 284: 270-278.
[12] Xu D P, Hong Y, Gu Z B, Cheng L, Li Z F, Li C M. 2019. Effect of high pressure steam on the eating quality of cooked rice. LWT: Food Sci Technol, 104: 100-108.
[13] Xu J Y, Liu K W, Zhang C. 2021. Electronic nose for volatile organic compounds analysis in rice aging. Trends Food Sci Technol, 109: 83-93.
[14] Yi C P, Zhou H, Bao J S, Quan K, Yang R H. 2020. The texture of fresh rice noodles as affected by the physicochemical properties and starch fine structure of aged paddy. LWT: Food Sci Technol, 130: 109610.
[15] Yuan B, Zhao C J, Yan M, Huang D C, McClements D J, Huang Z G, Cao C J. 2019. Influence of gene regulation on rice quality: Impact of storage temperature and humidity on flavor profile. Food Chem, 283: 141-147.
[16] Zhang X, Wang P, Xu D D, Wang W P, Zhao Y. 2019. Aroma patterns of Beijing rice vinegar and their potential biomarker for traditional Chinese cereal vinegars. Food Res Int, 119: 398-410.
[17] Zhang X X, Dai Z, Fan X J, Liu M, Ma J F, Shang W T, Liu J G, Strappe P, Blanchard C, Zhou Z K. 2020. A study on volatile metabolites screening by HS-SPME-GC-MS and HS-GC-IMS for discrimination and characterization of white and yellowed rice. Cereal Chem, 97(2): 496-504.
[18] Zhou Z K, Robards K, Helliwell S, Blanchard C. 2010. Effect of storage temperature on rice thermal properties. Food Res Int, 43(3): 709-715.
[19] Zhou Z K, Yang X, Su Z, Bu D D. 2016. Effect of ageing-induced changes in rice physicochemical properties on digestion behaviour following storage. J Stored Prod Res, 67: 13-18.
[20] Zhu D W, Zhang H C, Guo B W, Xu K, Dai Q G, Wei C X, Zhou G S, Huo Z Y. 2017. Physicochemical properties of indica- japonica hybrid rice starch from Chinese varieties. Food Hydrocoll, 63: 356-363.
[21] Ziegler V, Ferreira C D, Goebel J T S, El Halal S L, Santetti G S, Gutkoski L C, Zavareze E, Elias M C. 2017. Changes in properties of starch isolated from whole rice grains with brown, black, and red pericarp after storage at different temperatures. Food Chem, 216: 194-200.
Outlines

/

浙ICP备05004719号-15   公安备案号:33010302003355
Copyright © Editorial office of Rice Science
Tel: 0571-63371017 E-mail: crrn@fy.hz.zn.cn; cjrs278@gmail.com
Supported by Beijing Magtech Co., Ltd.
Total visitors:  Visitors of today:  Now online: