Variety Screening and Characterization Analysis of Storage Stability of Eating Quality of Rice DOI Creative Commons
Jinyu Tian,

Guangmei Ji,

Jiafeng Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4140 - 4140

Published: Dec. 20, 2024

To screen rice varieties with high storage stability for eating quality and elucidate their traits, 34 widely grown were selected to examine the changes in of grains after natural one year. A hierarchical analysis, normalization method, cluster analysis used identify that maintained during storage. Meanwhile, yield its components, panicle grain size, major component content, physiological indicators (such as antioxidant enzyme activity), key growth stages analyzed at maturity. The results showed storage, values appearance, texture, taste cooked decreased by 18.7%, 19.1%, 14.2%, respectively. was evaluated using a based on scores rice. judgment matrix established, where corresponding weights identified be 0.105, 0.259, 0.637, Based these classified into three categories regarding quality: stability, intermediate low accounting 14.7%, 52.9%, 32.4%, Finally, five screened. These exhibited 215%, 219%, 340% higher than those type, correlation revealed significantly negatively correlated amylose starch peroxidase activity, malondialdehyde content. content type 12.4%, 35.9%, 6.42% lower low-storage-stability variety, Therefore, features included diminished This study provides valuable theoretical insights safe selection breeding stability.

Language: Английский

Starch lysophospholipids contents affect storage quality of paddy rice DOI

Yue Gu,

Chuan Tong,

Yaqi Hu

et al.

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 348, P. 122818 - 122818

Published: Sept. 30, 2024

Language: Английский

Citations

4
Evaluation of Rice Quality Storage Stability: From Variety Screening to Trait Identification DOI Creative Commons
Jinyu Tian,

Guangmei Ji,

Jiafeng Zhang

et al.

Plants, Journal Year: 2025, Volume and Issue: 14(3), P. 356 - 356

Published: Jan. 24, 2025

Rice, a staple global food crop, requires the maintenance of its quality stability during storage. This study aimed to screen rice varieties with high storage and elucidate their traits. Thirty-four widely cultivated were selected examine changes in grain after one-year natural The normalization method, hierarchical analysis, cluster analysis used identify maintaining Meanwhile, yield components, panicle traits, size, major component content, physiological indicators (such as antioxidant enzyme activity), key growth stages analyzed at maturity. results showed that processing, appearance, eating declined Specifically, chalkiness degree increased significantly by 32.4%, while cooked texture, taste decreased 18.7%, 19.1%, 14.2%, respectively. was evaluated using method based on scores brown rate, milled head degree, taste. A judgment matrix established, determining corresponding weights 0.0149, 0.0369, 0.0910, 0.286, 0.060, 0.148, 0.364, Based these classified into three categories: stability, intermediate low accounting for 26.5%, 52.9%, 20.6%, Finally, nine screened. validation principal also indicated reliability this result. Correlation revealed negatively correlated amylose starch content malondialdehyde content. average value median high-storage-stability are 10.7% 6.99% lower than those sensitive varieties, Therefore, feature is provides valuable theoretical insights safe grains selection breeding stability.

Language: Английский

Citations

0
Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage DOI Creative Commons
Xue Dong, Ming Yang, Pei‐An Tang

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: unknown, P. 102252 - 102252

Published: Jan. 1, 2025

Language: Английский

Citations

0
The effects of milling-induced lipid oxidation on bioactive components in rice during storage DOI
Tiantian Fu, Hongwei Cao, Yu Zhang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106057 - 106057

Published: Feb. 1, 2025

Language: Английский

Citations

0
Study on Stage Quality Discrimination During the Rice Mildew Process Based on Multi-source Flavor Information Fusion DOI
Tong Chen,

Haiyu Li,

Guangwei Huang

et al.

Food Control, Journal Year: 2025, Volume and Issue: unknown, P. 111294 - 111294

Published: March 1, 2025

Language: Английский

Citations

0
Variety Screening and Characterization Analysis of Storage Stability of Eating Quality of Rice DOI Creative Commons
Jinyu Tian,

Guangmei Ji,

Jiafeng Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 4140 - 4140

Published: Dec. 20, 2024

To screen rice varieties with high storage stability for eating quality and elucidate their traits, 34 widely grown were selected to examine the changes in of grains after natural one year. A hierarchical analysis, normalization method, cluster analysis used identify that maintained during storage. Meanwhile, yield its components, panicle grain size, major component content, physiological indicators (such as antioxidant enzyme activity), key growth stages analyzed at maturity. The results showed storage, values appearance, texture, taste cooked decreased by 18.7%, 19.1%, 14.2%, respectively. was evaluated using a based on scores rice. judgment matrix established, where corresponding weights identified be 0.105, 0.259, 0.637, Based these classified into three categories regarding quality: stability, intermediate low accounting 14.7%, 52.9%, 32.4%, Finally, five screened. These exhibited 215%, 219%, 340% higher than those type, correlation revealed significantly negatively correlated amylose starch peroxidase activity, malondialdehyde content. content type 12.4%, 35.9%, 6.42% lower low-storage-stability variety, Therefore, features included diminished This study provides valuable theoretical insights safe selection breeding stability.

Language: Английский

Citations

3