Keywords
Rice, High Temperature And Humidity, Storage, Nano Packaging
Abstract
Purpose: To study the effect of nano-polyethylene packaging bags containing nano-silver, nano-titanium dioxide, nano-attapulgite and nano-silica on the preservation quality of Huaidao No. 5 rice in a high temperature (37 ¡æ) and high humidity (relative humidity 85%) environment. Influence. Method: Huaidao No. 5 rice was stored for 10 weeks in three treatment methods: nano-packaging bags, ordinary packaging bags, and no packaging. The changes in rice color difference, O2 and CO2 volume fractions in the packaging bags, peroxide value, and catalase were measured. Vitality, protein carbonyl group, sulfhydryl group, disulfide bond content and other indicators and electronic nose analysis. Results: During the storage period, a low O2 and high CO2 environment was formed in the nano-packaging bag. The O2 and CO2 volume fractions reached 16.4% and 1.4% respectively at the 10th week of storage, and the nano-packaging treatment could better maintain the large The original flavor and color of rice; nano-packaging materials delay the increase in rice peroxide value and the decrease in catalase activity, inhibit the increase in protein carbonyl and disulfide bond content and the decrease in sulfhydryl content, and effectively reduce protein oxidation. Conclusion: Nano-packaging inhibits the growth of mold, the decrease in catalase activity and the production of peroxide through its antibacterial effect and the regulation of O2 and CO2 in the bag, thereby reducing the oxidation of fat and protein and effectively maintaining the color of rice. and flavor
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Original research done by Fang Yong, Cao Chongjiang, Yang Wenjian, Wang Fan, Hu Qiuhui
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