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储存期间印加大米中低温和改气氛的质量特征和代谢物组成的变化

Yanan Zhao¹, Yanfei Li¹, Zhigang Gong²

¹School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China.

Foods (Basel, Switzerland)

|September 28, 2024

概括

结合低温 (LT) 和 (N2) 储存,大大保持了大米的质量. 这种双重方法有效地延缓了腐烂,保持了加工特征,并提高了储存期间的活力.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
生物化学生物化学

背景情况:

低温 (LT) 和 (N2) 大气是已知的方法来延迟谷物恶化和防止害虫侵袭.
关于LT和N2在储存期间对大米质量的联合影响的研究有限.

研究的目的:

评估联合低温和气氛 (LT+N2) 储存对大米质量,加工特性和代谢物的有效性.
为了将LT+N2处理与传统存储 (CS) 进行比较,单独使用LT,单独使用N2.

主要方法:

大米在受控湿度下 (65%±2%) 存储了180天,使用了四种处理方法:CS,LT (20°C),N2 (95%),LT+N2.
储存质量通过测量麦隆迪甲基 (MDA),电导率和酶 (CAT) 活性来评估.
分析了处理特征,包括颜色和非向的代谢学.

主要成果:

与其他治疗方法相比,LT+N2治疗在减缓MDA增加和电导率以及延迟CAT活动下降方面表现优越.
储存LT+N2可以更好地保持大米的颜色和加工质量.
代谢分析显示,LT+N2激活了氨基酸,碳水化合物和黄代谢,保持了大米的活力并减缓了腐烂.

结论:

合并的LT+N2储存是一种非常有效的方法,可以防止大米的恶化,提高加工质量.
这种方法提供了一种有前途的策略,可以提高大米的存储寿命和质量.
该研究提供了关于LT+N2储存如何影响大米新陈代谢和质量保存的机制性见解.

关键词:

在低温的低温下.用气修饰的大气层.非向的代谢药物.质量质量质量质量质量质量.米米饭米饭米饭米饭.

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