Effect of storage time on chemical compositions, physiological and cooking quality characteristics of different rice types

• Published in: Journal of the science of food and agriculture 2023-03, Vol.103 (4), p.2077-2087
• Main Authors: Zhu, Dawei, Shao, Yafang, Fang, Changyun, Li, Min, Yu, Yonghong, Qin, Yebo
• Format: Article
• Language: English
• Subjects: Abscisic acid; Amylose; Amylose - chemistry; Chemical composition; Cooking; Cooking - methods; Cultivars; Fatty acids; Oryza - chemistry; physicochemical properties; physiological characteristics; Physiological effects; Physiology; Plant Breeding; Raffinose; Rice; Starch - chemistry; Storage
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.12275

BACKGROUND Storage affects rice quality significantly. The aim of this study was to investigate the changes in the chemical composition and in the physiological and cooking quality characteristics of three rice types after 1 year storage at 25 °C. RESULTS Two japonica, two indica, and two indica–japonica hybrid rice varieties were selected. After storage, the total starch content decreased. The amylose content of japonica, indica, and indica–japonica hybrid rice increased by 9.63%–11.65%, 2.99%–4.67%, and 8.07%–8.97%, respectively, and the fat content decreased by 60.00%–65.00%, 37.21%–46.51%, and 41.67%–42.42%, respectively. The abscisic acid (ABA) and raffinose content decreased after 1 year's storage; the former decreased gradually during the storage and the latter increased by 19.35%–45.45%, 7.02%–10.77%, and 16.13%–28.13%, respectively, after 4 months’ storage and then decreased to the lowest level after 1 year's storage. The activity of antioxidant enzymes deceased, which resulted in the increases in fatty acid value and malondialdehyde (MDA). The changes in chemical composition after 1 year storage led to the deterioration of rice cooking quality, which was reflected in the decrease in viscosity and increases in gelatinization temperature and cooked rice hardness. CONCLUSION After 1 year's storage, the rice chemical composition changed and physiological and cooking quality characteristics decreased. Compared with japonica and indica–japonica hybrid rice, indica rice was more stable during 1 year storage. This may be due to the higher content of ABA and raffinose in fresh rice. Our findings will provide information for the identification and breeding of storable rice cultivars. © 2022 Society of Chemical Industry.