Low temperature storage alleviates aging of paddy by reducing lipid degradation and peroxidation
文献类型： 外文期刊
作者： Liu, Juan 1 ; Guo, Jie 1 ; Ye, Chanjuan 1 ; Chen, Ke 1 ; Zhou, Xinqiao 1 ; Chen, Dagang 1 ; Xiao, Xin 1 ; Liu, Chuanguang 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Rice Res Inst, Guangdong Rice Engn Lab,Key Lab Genet & Breeding, Guangzhou 510640, Peoples R China
关键词： Paddy; Lipid metabolism; Texture; Aging; Low temperature storage
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 465 卷
页码：
收录情况： SCI
摘要： 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 degrees C and 25 degrees C for 60 days was investigated. Paddy stored at 15 degrees 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 degrees C inhibited lipase, phospholipase D (PLD), lipoxygenase (LOX) activities and the corresponding gene expressions. Moreover, 15 degrees 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.
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