Low temperature storage alleviates aging of paddy by reducing lipid degradation and peroxidation

The quality deterioration of paddy during storage is closely associated to lipid metabolism. To explore the effect of lipid metabolism on the texture of paddy, freshly harvested Nanjingxiangzhan (Indica rice) stored for 60 days at 15 °C and 25 °C for 60 days was investigated. Paddy stored at 15 °C showed higher contents of ATP, phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, triacylglycerols, diacylglycerols, monogalactosyldiacylglycerol and digalactosyldiacylglycerol but lower levels of lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidic acid, ceramides and free fatty acids. Storage at 15 °C inhibited lipase, phospholipase D (PLD), lipoxygenase (LOX) activities and the corresponding gene expressions. Moreover, 15 °C storage retarded the rise of hardness, cohesiveness and chewiness, while delayed the reduction of gumminess and springiness. These findings suggested that maintenance in glycerophospholipids, glycerolipids and saccharolipids abundance, reduction in lysophospholipids, phosphatidic acid, ceramides and free fatty acids accumulation could contribute to enhanced internal resistance to aging in freshly harvested paddy at low temperature storage.