温度及水分含量对二氧化碳气调储藏稻谷品质的影响  

Effects of Storage Temperature and Rice Moisture Content on Quality of Rice in Carbon Dioxide Atmosphere Storage

作　　者：叶佳琳 杜京霖 吴光玥 胡家涵 王澳希 吕昭颖 胡浩 YE Jialin;DU Jinglin;WU Guangyue;HU Jiahan;WANG Aoxi;LV Zhaoying;HU Hao(College of Food and Health,Zhejiang Agriculture and Forestry University,Hangzhou 311300,China;Zhejiang Food Security Service Center,Hangzhou 311258,China;Beijing Dongfu Jiuheng Instrument Technology Co.,Ltd,Beijing 100037,China;Jinhua Grain Storage Co.,Ltd.,Jinhua,Zhejiang 321000,China)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300 [2]浙江省粮油产品质量检验中心,杭州311258 [3]北京东孚久恒仪器技术有限公司,北京100037 [4]金华市粮食收储有限公司,浙江金华321000

出　　处：《中国稻米》2024年第6期60-65,共6页China Rice

基　　金：宁波市科技计划项目(2022Z182);国家级大学生创新创业训练计划项目(202110341053)。

摘　　要：受温湿度、环境气体成分等因素影响,稻谷在储藏过程中会发生品质劣变。二氧化碳气调储藏作为重要的谷物储藏方式之一,目前相关研究较少。本试验设置4个处理(低温低水分:储藏温度20℃,稻谷水分含量12.5%;低温高水分:储藏温度20℃,稻谷水分含量15.5%;高温低水分:储藏温度37℃,稻谷水分含量12.5%和高温高水分:储藏温度37℃,稻谷水分含量15.5%),二氧化碳气调储藏6个月后对参试品种(甬优1540和秀水134)稻谷理化指标和食用品质进行比较研究。结果表明,相比入库储藏时,低温低水分处理储藏6个月后的稻谷电导率增34.96%,脂肪酸值增10.24 mg/100 g,丙二醛含量增4.38 mg/kg,发芽率、糙米率和整精米率分别降低5.66个、3.76个和12.05个百分点,黄粒米率增加0.07%,在4个处理中均表现最好。可见,低温低水分储藏更加适合稻谷,能够有效延缓稻谷陈化劣变、延长稻谷储藏时间、保存稻谷营养价值。The quality of rice will deteriorate during storage due to the influence of temperature,humidity,environmental gas composition and other factors.As one of the important grain storage methods,carbon dioxide atmosphere storage is rarely studied.Under the conditions of carbon dioxide controlled atmosphere storage,four temperature and humidity treatments(low temperature and low moisture:the storage temperature is 20℃,and the moisture content of rice is 12.5%;low temperature and high moisture:the storage temperature is 20℃,and the moisture content of rice is 15.5%;high temperature and low moisture:the storage temperature is 37℃,and the moisture content of rice is 12.5%;high temperature and high moisture:the storage temperature is 37℃,and the moisture content of rice is 15.5%)were set up,and after 6 months of storage,a comparative study was conducted on the physical and chemical indexes and food quality of the tested varieties(Yongyou 1540 and Xiushui 134).The results showed that compared to the rice stored just after being stored,under low temperature and low moisture treatment for 6 months,the conductivity of the rice increased by 34.96%,the fatty acid value increased by 10.24 mg/100 g,the malondialdehyde content increased by 4.38 mg/kg,the germination rate,the roughness rate and the whole rice rate decreased by 5.66,3.76 and 12.05 percentage points respectively,and the yellow grain rate increased by 0.07 percentage points,was the best performance in all four treatments.It can be seen that low temperature and low moisture is more suitable for storing rice,which can effectively delay the aging and deterioration of rice,and preserve the nutritional value of rice.

关 键 词：稻谷 储藏温度 水分 品质 

分 类 号：S511.093[农业科学—作物学]