不同处理方式对甬优1540陈化和贮藏品质的影响

Effects of different treatments on aging and storage of Yongyou 1540 rice

以甬优1540为试验对象,研究不同抛光程度(精米、糙米和稻谷)、不同包装方式(非真空包装和真空包装)以及保鲜剂(1-甲基环丙烯)处理对稻谷陈化和贮藏品质的影响。结果显示:在相同贮藏条件下,抛光程度越大,陈化速率越大;真空包装可使大米货架期的延长至6个月;与对照相比,浓度2ppm的1-甲基环丙烯处理组在丙二醛、脂肪酸值等分别低8.13%、27.07%,差异显著(P <0.05),说明1-甲基环丙烯(1-mcp)处理对延缓稻谷陈化具有一定作用。

Yongyou 1540 rice was used as the test object,effects of different polishing level of rice(polished rice,brown rice and rice),different packaging methods(non-vacuum packaging and vacuum packaging)and preservative(1-methylcyclopropene)treatment on rice aging and the effect of storage were studied.The results showed that:under the same storage conditions,the greater the polishing level,the greater the aging rate.Vacuum packaging can extend shelf life of rice to 6 months.Compared with the control group,the group treated with 2 ppm 1-methylcyclopropene treatment showed malondialdehyde and fatty acid content of 8.13%and 27.07%lower,respectively and at a significant differences(P<0.05).This indicates that 1-mcp treatment has a certain effect on delaying rice aging.