稻米贮藏保鲜研究进展  

Research Progress on Storage Technology of Rice

作　　者：张晓 前泽重礼 陈龙 李家政 张志军[1] ZHANG Xiao;MAEZAWA Shigenori;CHEN Long;LI Jia-zheng;ZHANG Zhi-jun(Institute of Agricultural Products Preservation and Processing Science and Technology,Tianjin Academy of Agicultural Sciences,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China;Gifu University,Gifu 5011193,Japan)

机构地区：[1]天津市农业科学院农产品保鲜与加工技术研究所/国家农产品保鲜工程技术研究中心(天津),天津300384 [2]岐阜大学,日本岐阜5011193

出　　处：《北方水稻》2023年第1期1-7,共7页North Rice

摘　　要：稻米(Oryza sativa L.)富含丰富的营养物质,是我国重要的口粮,年消费总量约1.2亿t,人均年消费约100 kg。稻米主要食用部分是稻谷的胚乳[1],而稻谷作为水稻的种子[2],贮藏过程中伴随着生理化学变化及物理变化[3],直接影响稻米品质和商品价值[4]。从稻米陈化机理[5]、贮藏和保鲜的监测指标及方法[6]等方面概述了稻米贮藏保鲜的研究现状,比较分析了目前稻米贮藏保鲜技术方法,探讨今后稻米贮藏保鲜的研究方向。Rice(Oryza sativa L.)is rich in nutrients and an important ration in China.The per capita direct annual consumption is about 100 kg,and the total ration consumption is about 120 million tons.The edible part of rice is mainly the endosperm of rice.As the seed of rice,rice is accompanied by physiological and chemical changes and physical changes during storage,which directly affects the quality and value of rice.This paper summarizes the research status of rice storage and preservation from the aspects of rice aging mechanism,monitoring technology,storage and preservation,compares and analyzes the current rice storage and preservation technology and methods,discusses the research direction of rice storage and preservation.

关 键 词：稻米 品质 陈化 贮藏 保鲜 

分 类 号：S-3[农业科学] S511