Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus  

作　　者：Zhenyang Hu Jing Zhang Wenjun Tong Yushen Zhang Lihui Du Fang Liu 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,No.1800 Lihu Avenue,Wuxi,Jiangsu Province,214122,China [2]School of Food Science and Technology,Jiangnan University,No.1800 Lihu Avenue,Wuxi,Jiangsu Province,214122,China [3]College of Food Science and Engineering,Collaborative Innovation Center for Modern Grain Circulation and Safety,Key Laboratory of Grains and Oils Quality Control and Processing,Nanjing University of Finance and Economics,Nanjing,210023,China [4]Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing,210014,PR China

出　　处：《Food Bioscience》2022年第6期1596-1604,共9页食品生物科学（英文）

基　　金：financially supported by the National Key Research and Development Program of China(2020YFC1606801);National Food Industries outstanding young scholars(LQ2020302);the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD).

摘　　要：Strategies to prevent the growth of mycotoxin-producing fungi in agricultural products need to be identified. In this study, the antifungal efficacy of Perilla frutescens essential oil (PEO) as a fumigant against Aspergillus flavus (A. flavus ) in stored rice seeds was investigated. PEO affected the permeability and integrity of the A. flavus cell membrane, as evidenced by the decreased cell viability. In situ assays demonstrated that fumigation with PEO significantly reduced and retarded the growth of A. flavus in stored rice seeds but the germination rate decreased with increasing concentration of PEO. PEO could alleviate rice seeds’ color differences by reducing the degree of rice seeds browning, as evidenced by a decrease in polyphenol oxidase in PEO-fumigated rice seeds. Moreover, the rice seeds with PEO fumigation exhibited higher soluble protein content and catalase (CAT) activity, which collectively suggests that PEO promotes the tolerance of rice seeds to A. flavus . Furthermore, decreases in fatty acid value (FAV), malondialdehyde (MDA) content, and acceptable sensorial characteristics were observed in the rice seeds after PEO fumigation, indicating that fumigation with PEO can effectively delay the trend of quality deterioration in high moisture rice seeds during storage. These results recommended PEO as a potential green preservative for the shelf-life extension of stored grain.

关 键 词：Perilla frutescens essential oil Aspergillus flavus Rice attributes 

分 类 号：TS22[轻工技术与工程—粮食、油脂及植物蛋白工程]