Claim · model-written summary
SRC in 5% lactic acid fell as storage temperature and duration increased.
- Taxon
- Rice
Oryza sativat0 - Treatment
- 5% lactic acide0
- Outcome
- SRC valuese0
- Direction
- decreasede0
- Qualifier
- storage temperature and duratione0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The results show that the SRC values in water, 5% NaHCO 3 , 5% lactic acid, and 50% sucrose solution decreased with increases in storage temperature and duration, with no differences among the five varieties”
t0“Rice”
Title
Rice freshness determination during paddy storage based on solvent retention capacity
Xingjun Li; Xu Han; Guangbiao Gao; et al. Cereal Chemistry 2021. doi:10.1002/cche.10521
Other claims from this paper (11)
- Association Water SRC fell as storage temperature and duration increased.
- Association SRC in 5% NaHCO 3 fell as storage temperature and duration increased.
- Association SRC in 50% sucrose fell as storage temperature and duration increased.
- Observation SRC showed no differences among the five varieties.
- Association Four SRC values were negatively correlated with an existing freshness index.
- Method / resource The existing freshness index could not distinguish storage temperature from duration effects.
- Association Mean SRC reduction increased with storage temperature and duration.
- Association Accumulated SRC reduction increased with storage temperature and duration.
- Method / resource A freshness detection protocol was developed from the four SRC values.
- Method / resource Mean SRC reduction thresholds classified paddy preservation eligibility.
- Method / resource Summed SRC reduction thresholds classified paddy preservation eligibility.