Abstract
The planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality rice (variety Xiadao No.1) were stored at different temperatures (15, 20, 25, and 30°C) for 360 d, and then evaluated for lipid metabolism, redox enzyme activities, fatty acid composition, and sensory attributes. With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice. The change trends of these quality parameters were aggravated by elevating storage temperature and moisture content. Linoleic acid content of rice generally decreased with prolonged storage. After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g, while rice of other two initial moisture contents reached similar level at 25°C. After the whole storage period, only rice with initial moisture contents of 13.5 and 14.5% stored at 15°C had a sensory score of higher than 60. These results suggested that the aging process of high-quality rice can be inhibited by decreasing the storage temperature and initial moisture content. These results can provide reference for grain storage enterprises to select proper storage condition to store high-quality rice.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
With prolonged storage, rice fatty acid value rose.
- Taxon
- rice
Oryza sativae1 - Treatment
- prolongation of storagee1
- Outcome
- fatty acid valuee1
- Direction
- upward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
With prolonged storage, rice malondialdehyde content rose.
- Taxon
- riceOryza sativae1
- Treatment
- prolongation of storagee1
- Outcome
- malondialdehyde contente1
- Direction
- upward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
With prolonged storage, cooked rice hardness rose.
- Taxon
- riceOryza sativae1
- Treatment
- prolongation of storagee1
- Outcome
- cooked rice hardnesse1
- Direction
- upward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
With prolonged storage, rice contents of total fat and non-starch lipid declined.
- Taxon
- riceOryza sativae1
- Treatment
- prolongation of storagee1
- Outcome
- contents of total fat and non-starch lipide1
- Direction
- downward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
With prolonged storage, rice peroxidase and catalase activities declined.
- Taxon
- riceOryza sativae1
- Treatment
- prolongation of storagee1
- Outcome
- peroxidase and catalase activitiese1
- Direction
- downward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
With prolonged storage, sensory score of cooked rice declined.
- Taxon
- riceOryza sativae1
- Treatment
- prolongation of storagee1
- Outcome
- sensory score of cooked ricee1
- Direction
- downward trende1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
Claim · model-written summary
Elevating storage temperature and moisture content aggravated the change trends of quality parameters in rice.
- Taxon
- riceOryza sativae1
- Treatment
- elevating storage temperature and moisture contente2
- Outcome
- change trends of these quality parameterse2
- Direction
- aggravatede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“With the prolongation of storage, rice displayed an upward trend in fatty acid value, malondialdehyde content, and cooked rice hardness and a downward trend in contents of total fat and non-starch lipid, peroxidase and catalase activities, and sensory score of cooked rice”
e2“The change trends of these quality parameters were aggravated by elevating storage temperature and moisture content”
Claim · model-written summary
Linoleic acid content of rice decreased with prolonged storage.
- Taxon
- riceOryza sativae3
- Treatment
- prolonged storagee3
- Outcome
- Linoleic acid contente3
- Direction
- decreasede3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Linoleic acid content of rice generally decreased with prolonged storage”
Claim · model-written summary
After 300 d of storage, rice at 13.5% initial moisture and 30°C had fatty acid value above 30 mg KOH/100 g.
- Taxon
- riceOryza sativae4
- Treatment
- initial moisture content of 13.5% at 30°Ce4
- Outcome
- fatty acid valuee4
- Direction
- highere4
- Value
- 30 mg KOH/100 ge4
- Qualifier
- After 300 d of storagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g”
Claim · model-written summary
After 300 d of storage, rice with the other two initial moisture contents reached a similar fatty acid value level at 25°C.
- Taxon
- riceOryza sativae5
- Treatment
- 25°Ce5
- Outcome
- fatty acid valuee4
- Direction
- reached similar levele5
- Qualifier
- After 300 d of storagee4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“After 300 d of storage, rice with initial moisture content of 13.5% at 30°C showed a fatty acid value of higher than 30 mg KOH/100 g”
e5“while rice of other two initial moisture contents reached similar level at 25°C”
Claim · model-written summary
After the whole storage period, only rice at 13.5 and 14.5% initial moisture stored at 15°C had a sensory score above 60.
- Taxon
- riceOryza sativae6
- Treatment
- initial moisture contents of 13.5 and 14.5% stored at 15°Ce6
- Outcome
- sensory scoree6
- Direction
- highere6
- Value
- 60e6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“After the whole storage period, only rice with initial moisture contents of 13.5 and 14.5% stored at 15°C had a sensory score of higher than 60”
Claim · model-written summary
Aging of high-quality rice can be inhibited by decreasing storage temperature and initial moisture content.
Verbatim
e7“These results suggested that the aging process of high-quality rice can be inhibited by decreasing the storage temperature and initial moisture content”
The same questions in other papers
soil water · quality: general · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 1 in the opposite direction
- positive
- no effect
- negative
1 paper more in this group
See all 5 papers →storage · quality: general · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 13 in the opposite direction
- positive
- positive
- positive
13 papers more in this group
See all 17 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.