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Adaptive mechanisms and changes in quality characteristics in indica rice varieties during high-temperature storage

文献类型： 外文期刊

作者： Tao, Mingfang 1 ; Zhang, Peng 2 ; Yin, Xiaoli 2 ; Zheng, Dan 1 ; Xia, Zhenzhen 1 ; Liao, Xianqing 1 ; Zhang, Xun 1 ; Li, Yinjun 1 ; Zhou, Lei 3 ; Zhou, Youxiang 1 ; Peng, Lijun 1 ; You, Aiqing 3 ; Peng, Xitian 1 ;

作者机构： 1.Hubei Acad Agr Sci, Hubei Key Lab Nutr Qual & Safety Agroprod, Lab Qual & Safety Risk Assessment Agroprod Wuhan, Minist Agr & Rural Affairs,Inst Agr Qual Stand & D, Wuhan, Peoples R China

2.Yangtze Univ, Coll Life Sci, Jingzhou, Peoples R China

3.Hubei Acad Agr Sci, Food Crop Res Inst, Wuhan, Peoples R China

关键词： Indica rice; gamma-oryzanol; processing quality; correlation analysis; high-temperature storage

期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.6； 五年影响因子：4.6 ）

ISSN： 0889-1575

年卷期： 2025 年 147 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of high-temperature (HT) storage on the quality of three indica rice varieties (Huang Huazhan, Quan You 607, and E Zhong 5). Changes in rice nutrients, gamma-oryzanol content, enzyme activities, oxidative stress, processing quality, and palatability were examined under HT storage. The results indicated that HT storage accelerated decline in peroxidase (POD) activity, palatability, and head rice recovery, but increased fatty acid value, and malondialdehyde content, meanwhile altering moisture and fat contents, lipase (LPS), and lipoxygenase (LOX) activities, ferric reducing antioxidant power, and gamma-oryzanol content. During HT storage, gamma-oryzanol and its four monomer contents exhibited a trend of first significant increase and then a decrease. Huang Huazhan and Quan You 607 varieties exhibited significant H2O2 accumulation from day 20 onward under HT. Correlation analysis revealed that temperature and storage time were key factors deteriorating rice quality. Mechanistically, elevated temperature and prolonged storage increased LOX and LPS activities, which accelerated lipid peroxidation and H2O2 accumulation, aggravated lipid oxidative damage, eventually led to grain quality deterioration. Additionally, HT-induced oxidative stress activated antioxidant defense mechanisms in rice grain, enhancing gamma-oryzanol biosynthesis, whereas POD activity decreased. These findings elucidated the adaptive mechanism of indica rice under HT storage stress.

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