Effect of accumulated temperature on flavour and microbial diversity of japonica rice during storage

Shi, Jiayi; Zhang, Tai; Geng, Shufang; Liang, Fuqiang; Wang, Tingting

doi:10.1016/j.jspr.2021.101779

Cited by 12 publications

(12 citation statements)

References 30 publications

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“…As an important standard to measure rice quality, the fatty acid content can be used as a sensitive index in the early warning stage of rice mildew, and it is also the main indicator for judging whether rice is aging [ 23 , 24 , 25 ]. The content of free fatty acids in the fresh rice samples was very small.…”

Section: Resultsmentioning

confidence: 99%

“…In the counting rule specified in the national standard, when the number of colonies is less than 10 CFU (Colony Forming Unit), it can be defaulted to 0 CFU. Under the initial conditions, the number of mold colonies in the fresh rice samples was close to 0 CFU [ 23 ]. Even if the mold was grown at a suitable temperature, the growth rate still lingered when the moisture content or ambient humidity had not reached the mold’s suitable growth humidity.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Lin

Gao

et al. 2022

Foods

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Processed unhusked rice is prone to mildew during storage. In this study, the storage conditions were simulated at temperatures of 20, 30, and 35 °C and a relative humidity of 40%, 60% and 80%, respectively. The water, fatty acid, and total starch content and the peak viscosity, mold colony number, protein secondary structure, and spatial structure of rice were monitored in order to propose the critical point of mildew during storage. In the process of rice from lively to moldy, the water content, fatty acid contents and the peak viscosity were increased. The total starch content decreased and then showed a slow increasing trend, while the microstructure of the powder particles changed from smooth and complete to loosen and hollow. With the increase in storage time, the vibration of the amide Ⅰ band of the rice samples decreased slightly, indicating that the total contents of β-fold, β-turn, α-helix, and random curl of the rice protein also changed. PCA (Principal Component Analysis) analysis showed that rice mildew index was closely related to temperature and humidity during storage. In our investigation, the best and most suitable temperature and relative humidity for rice storge is 20 °C and 40%, respectively. These results suggested that temperature and environmental humidity are vital factors affecting the physicochemical properties and nutrient changes, which provides a theoretical basis for the early warning of rice mildew during storage.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Lin

Gao

et al. 2022

Foods

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“…According to the research study of Shi et al (2021), the volatile hydrocarbons and alcohols had closely associated with unclassified Hypocreales, Sarocladium, unclassified Ustilaginaceae, Papiliotrema, and Bulleromyces (p < 0.05) under changes in the storage temperature of rice discovered by GC-MS. After screening the dominant strains, Papiliotrema fuscus, Pleosporales spp., Alternaria spp., Phaeosphaeria microscopica, Bulleromyces spand, and Erythrobasidium hasegawianum were identified as the principal sources of volatile hydrocarbons. Experimental rice was stored from March to September, of which the volatile components were significantly related to the fungal community along with the increase in cumulative temperature.…”

Section: Other Fungimentioning

confidence: 99%

“…Acids and ketones rose, suggesting that hot humid conditions speeded up the oxidation and decomposition of lipids and proteins, which would disadvantageously alter rice quality by generating peculiar flavors. Shi et al (2021) found that rice (cv. Jia Hua) mold content and diversity reached the maximum when the accumulated temperature attained 650-1000 Therefore, researchers usually store rice with a water content of more than 12% at a temperature of about 25-35 • C and a RH of more than 55% to ensure the infection of mold and pests.…”

Section: Temperature and Humiditymentioning

confidence: 99%

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Liu

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Rice quality deterioration will cause grievous waste of stored grain and various food safety problems. Gas detection of volatile organic compounds (VOCs) produced by deterioration is a nondestructive detection method to judge rice quality and alleviate rice spoilage. This review discussed the research advance of VOCs detection in terms of nondestructive detection methods of rice quality deterioration, applications of VOCs in grain detection, inspection of characteristic gas produced during rice spoilage, rice deterioration prevention and control, and detection of VOCs released by rice mildew and insect attack. According to the main causes of rice quality deterioration and major sources of VOCs with off-odor generated during rice storage, deterioration can be divided into mold and insect infection. The results of literature manifested that researches mainly focused on the infection of Aspergillus in the mildew process and the attack of certain pests in recent years, thus the research scope was limited. In this paper, the gas detection methods combined with the chemometrics to qualitatively analyze the VOCs, as well as the correlation with the number of colonies and insects were further studied based on the common dominant strains during rice mildew, that is, Aspergillus and Penicillium fungi, and the common pests during storage, that is, Sitophilus oryzae and Rhyzopertha dominica. Furthermore, this paper pointed out that the quantitative determination of characteristic VOCs, the numeration relationship between VOCs and the degree of mildew and insect infestation, the further expansion of detection range, and the application of degraded rice should be the spotlight of future research.

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“…At higher accumulated temperatures, there was a significant correlation between the volatile components of japonica rice and fungal communities. The results showed that an accumulated temperature between 650 and 1000 • C•d is optimal for inhibiting the growth of mould and controlling the deterioration of aspects related to quality, such as flavour [89][90][91]. Yang Huiping found in an experiment on japonica rice that low-moisture, high-temperature storage can delay the increase in fatty acid contents, while low-temperature, low-moisture storage can significantly inhibit the increase in fatty acid contents [92].…”

Section: T 5 Storage Periodmentioning

confidence: 99%

Hazard Analysis of Traditional Post-Harvest Operation Methods and the Loss Reduction Effect Based on Five Time (5T) Management: The Case of Rice in Jilin Province, China

Zhang

Wang

et al. 2021

Agriculture

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Traditional post-harvest operation methods applied in rice fields lack advanced management knowledge and technology, which has led to post-harvest losses. We proposed the concept of Five Time (5T) management for the first time. 5T management divides the whole life cycle of rice into different growth time interval to complete process management. This paper mainly introduces the management of rice grain period, that is, the post-harvest management period, including the operation process management of harvesting, field stacking, drying, warehousing, and storing. In 2019, our research team formulated the 5T management method, which considers the entire post-harvest process, and carried out a pilot application of this method at the Jilin Rice Industry Alliance of Jilin Province. Moreover, to promote the 5T management method, our research team carried out follow-up experiments in rice production enterprises and found severe post-harvest rice losses. This paper combined a large number of literature and the basic theory research of rice post-harvest to analyze the traditional methods for post-harvest processing and the associated rice losses. By implementing the 5T management method, 4.33% of losses incurred during the T1 harvesting period could be recovered. In the T2 field period, drying rice within 48 h after harvesting could reduce losses by 2.5%. In the T3 drying period, the loss rate could be reduced by 1.6% if traditional drying methods were replaced by mechanical drying and by 0.6% if cyclic drying was implemented to prevent over-drying. In the T5 storage period, the loss rate of 7% could be reduced by adopting advanced grain storage technologies such as low-temperature storage. Overall, the rice loss rate could be reduced by 15.43%, which is equivalent to a yield of 32.68 million tonnes of rice. The important factors in each period are strictly controlled in the 5T management method to prevent the post-harvest losses caused by flawed concepts and improper management and to increase the amount of usable fertile land.

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Effect of accumulated temperature on flavour and microbial diversity of japonica rice during storage

Cited by 12 publications

References 30 publications

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Nutritional Changes and Early Warning of Moldy Rice under Different Relative Humidity and Storage Temperature

Research advance in gas detection of volatile organic compounds released in rice quality deterioration process

Hazard Analysis of Traditional Post-Harvest Operation Methods and the Loss Reduction Effect Based on Five Time (5T) Management: The Case of Rice in Jilin Province, China

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