稻米储藏品质劣变机制研究进展与展望  

Research Progress and Prospect on the Mechanism of Rice Grain Storage Quality Deterioration

作　　者：费月新 曹玉洁 吴敏 吴洪恺[1] FEI Yuexin;CAO Yujie;WU Min;WU Hongkai(College of Agriculture and Food Science,Zhejiang A&F University)

机构地区：[1]浙江农林大学农业与食品科学学院,杭州311300

出　　处：《中国稻米》2018年第5期22-26,共5页China Rice

基　　金：浙江省农业(粮食)新品种选育重大科技专项(2016C02050-2)

摘　　要：水稻是我国的主要粮食作物,稻谷(米)是我国重要的储备粮品。在稻谷(米)储藏过程中常常会发生品质劣变(陈化),给粮食带来巨大损失,因此,研究稻米陈化的机制已成为热点。本文概述了稻米陈化的谷物化学机理研究进展,这些研究结果表明,稻米储藏过程中淀粉、蛋白质、脂肪等主要成分的含量没有显著的变化,但陈化引起了许多化学成分之间的转变,并且淀粉与非淀粉成分之间的相互作用显著影响了稻米的理化特性。由于储藏过程中稻米品质劣变的遗传机制研究至今还是空白,本文提出了储藏品质劣变的遗传机理研究方法,以期从遗传上改良水稻的储藏特性,从而培育耐储藏的水稻品种。Rice is a main food crop and is also important reserve food products.Stored rice tends to have poor quality,resulting in a great loss.This article firstly reviewed progresses in the chemically ageing mechanism of stored rice.Rice ageing is a complicated process.Although there were no significant differences in the gross contents of starch,proteins and lipids,the ageing process caused a shift in the components of a number of chemical groupings.And interactions between starch and non-starch components in rice grains during storage would play key roles on the changes of rice overall physicochemical and cooking properties.Then,due to research gap in genetically ageing mechanism of stored rice,a method is proposed to study genetically ageing mechanism of stored rice.

关 键 词：水稻 储藏品质 陈化 

分 类 号：S511.093[农业科学—作物学]