休眠诱导的抑制脂质降解增强了大米储存的稳定性

Xue Dong1, Jialin Dong1, Mengqiu Chen1

  • 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, No. 3 Wenyuan Road, Xixia District, Nanjing 210023, Jiangsu, China.

Food chemistry
|October 9, 2025
PubMed
概括

用酸 (ABA) 诱导大米的二次休眠,稳定了脂质代谢,减少了降解和异味. 这种ABA治疗通过抑制关键的脂质降解酶和基因,提高了米的储存稳定性和感官质量.

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