电子束辐照对广西香米理化性质及食用品质的影响OA

[Objective]To investigate the effect of electron beam irradiation(EBI)on the storage quality of high-moisture Guangxi fragrant rice.[Methods]High-moisture fragrant rice is subjected to electron beam irradiation in varying doses(1 to 5 kGy).Then,changes in its physicochemical properties and edible quality are studied during storage.[Results]After low-dose EBI treatment,no significant change is observed in the moisture content of the fragrant rice.During storage,the growth rates of lipase activity and fatty acid value decrease in the irradiated fragrant rice,with inhibited microbial proliferation.Compared with non-irradiated fragrant rice,the irradiated fragrant rice exhibits slowly increased cooking water absorption rate,volume expansion rate,and amylose content as storage time is prolonged.Meanwhile,low-dose EBI treatment can delay the quality deterioration of the fragrant rice while having minimal impact on its sensory properties.[Conclusion]Low-dose EBI treatment can extend the storage period of high-moisture Guangxi fragrant rice to a certain extent,while exerting minimal influence on its storage quality.