霉菌对优质籼稻黄变的影响

Effect of fungi on yellowing of high quality indica rice

优质籼稻在储藏期间品质容易发生改变,色泽的变化更是明显,而发生黄变的两个主要因素是微生物和环境条件。通过设置不同的水分含量和储藏温度,考察灰绿曲霉、黄曲霉、白曲霉和黑曲霉4种主要霉菌对优质籼稻黄变的影响。研究结果表明:在不同水分含量和储藏温度条件下,优质籼稻的黄度指数发生了不同程度的改变,其中单一接种灰绿曲霉水分含量为17%的优质籼稻在30℃储藏温度下,黄度指数增加最快;由带菌量和黄度指数的相关性分析得出4种霉菌分别在适宜的生长环境中,对黄变影响程度最大的为灰绿曲霉,最弱的为白曲霉。研究结果为储藏过程中稻谷黄变及预防提供了理论依据。

The quality of high-quality indica rice is prone to change during storage,especially its own color.The main two factors of yellowing of high-quality indica rice are microbial and environmental conditions.In this paper,the effects of four main molds:Aspergillus glaucus,Aspergillus flavus,Aspergillus albicans and Aspergillus niger on the yellowing of high-quality indica rice were investigated by setting different water conditions and storage temperatures.The results showed that the yellowness index of high-quality indica rice changed to varying degrees under different conditions.Among them,high-quality indica rice with a water content of 17%was inoculated with Aspergillus glaucus at 30℃for simulated storage,and the yellowness index increased the fastest.From the correlation analysis on the number of bacteria and the yellowness index,it was concluded that Aspergillus glaucus had the greatest influence on the yellowing in the suitable growth environment,and the weakest was Aspergillus albicans.