Abstract
Abstract Background and objectives Characteristic difference between microwave (MW; 2.45 GHz, 1.5 W/g) and traditional thermal (TT; water bath, 100°C) sterilization on representative fungi ( Aspergillus candidus , Aspergillus glaucus , Penicillium chrysogenum , Alternaria alternata , and Fusarium nivale ) on high‐moisture paddy rice was evaluated by observing heat absorption of rice surface, fungal mortality, growth, and cell permeation. Findings Using MW (2.45 GHz, 1.5 W/g) can inhibit the growth of fungi, such as Aspergillus candidus . Under our experimental conditions, MW radiation was effective for safe storage of high‐moisture rice with fungal mortality of 95%. Fungal dehydrogenase activities after MW treatment were nearly 50% lower than fungal dehydrogenase activities after TT. Both MW and TT at the same temperature (60°C) can inhibit the growth of fungal spores. However, MW had better inhibitory effect, which is conducive to the safe storage of high‐moisture paddy rice. Conclusions Microwave and TT sterilization destroy fungal cell, causing substantial cell leakage and death. MW is more destructive to organisms on high‐moisture paddy rice than TT, which may be due to the nonthermal effects of MW. Significance and novelty Compared with TT, MW has better sterilization and could prevent fungal contamination in high‐moisture paddy rice storage and other cereals.
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Claims 10
Claim · model-written summary
Microwave treatment inhibited growth of fungi such as Aspergillus candidus on paddy rice.
- Taxon
- high‐moisture paddy ricet0
- Treatment
- MW (2.45 GHz, 1.5 W/g)e0
- Interactor
- Aspergillus candidus
Aspergillus candiduse0pathogen - Outcome
- growth of fungie0
- Direction
- inhibite0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Using MW (2.45 GHz, 1.5 W/g) can inhibit the growth of fungi, such as Aspergillus candidus”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
Claim · model-written summary
Microwave radiation produced 95% fungal mortality on high-moisture rice.
- Taxon
- high‐moisture ricee0
- Treatment
- MW radiatione0
- Outcome
- fungal mortalitye0
- Direction
- higherinferrede0
- Value
- 95%e0
Not reportedComparator
Verbatim
e0“MW radiation was effective for safe storage of high‐moisture rice with fungal mortality of 95%”
Claim · model-written summary
Fungal dehydrogenase activity after microwave treatment was nearly 50% lower than after traditional thermal treatment.
Verbatim
e0“Fungal dehydrogenase activities after MW treatment were nearly 50% lower than fungal dehydrogenase activities after TT”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
e1“growth of fungi”
Claim · model-written summary
Microwave treatment at 60°C inhibited fungal spore growth.
- Taxon
- high‐moisture paddy ricet0
- Treatment
- MWe0
- Outcome
- growth of fungal sporese0
- Direction
- inhibite0
- Qualifier
- 60°Ce0
Not reportedComparator
Verbatim
e0“Both MW and TT at the same temperature (60°C) can inhibit the growth of fungal spores”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
Claim · model-written summary
Thermal treatment at 60°C inhibited fungal spore growth.
- Taxon
- high‐moisture paddy ricet0
- Treatment
- TTe0
- Outcome
- growth of fungal sporese0
- Direction
- inhibite0
- Qualifier
- 60°Ce0
Not reportedComparator
Verbatim
e0“Both MW and TT at the same temperature (60°C) can inhibit the growth of fungal spores”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
Claim · model-written summary
Microwave treatment had stronger fungal inhibition than thermal treatment.
Verbatim
e0“However, MW had better inhibitory effect”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
e1“Both MW and TT at the same temperature”
Claim · model-written summary
Microwave sterilization destroyed fungal cells, causing leakage and death.
Verbatim
e0“Microwave and TT sterilization destroy fungal cell, causing substantial cell leakage and death”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
Claim · model-written summary
Thermal sterilization destroyed fungal cells, causing leakage and death.
Verbatim
e0“Microwave and TT sterilization destroy fungal cell, causing substantial cell leakage and death”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
Claim · model-written summary
Microwave treatment was more destructive to organisms on stored rice than thermal treatment.
Verbatim
e0“MW is more destructive to organisms on high‐moisture paddy rice than TT”
Claim · model-written summary
The authors suggest microwave nonthermal effects may explain its stronger fungal damage.
Verbatim
e0“which may be due to the nonthermal effects of MW”
t0“Characterization of differences between microwave and traditional thermal sterilization to prevent fungal spoilage during storage of high‐moisture paddy rice”
e1“more destructive”