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Effects of electron beam irradiation on storability of brown and milled rice

Luo, Xiaohu, Li, Yulin, Yang, Dan, Xing, Jiali, Li, Ke, Yang, Ming, Wang, Ren, Wang, Li, Zhang, Yuwei, Chen, Zhengxing
Journal of stored products research 2019 v.81 pp. 22-30
amylose, brown rice, carboxylic ester hydrolases, color, enzyme activity, free fatty acids, freshness, irradiation, microstructure, plate count, scanning electron microscopy, storage quality, viscosity
The effects of electron beam irradiation (EBI) treatment on the freshness and quality of brown and milled rice at different irradiation doses were investigated. The colors of brown rice (P > 0.05) and milled rice (P < 0.05) slightly changed after 5 kGy irradiation. After irradiation, the viscosities and amylose contents of the samples decreased (P < 0.05), crystal forms remained unchanged, but crystallinities decreased (P < 0.05). The microstructures of the samples did not change according to the results of the scanning electron microscopy. During the 120-day storage process, the free fatty acids of the irradiated samples increased at a slower rate than the non-irradiated samples did. Lipase activity was inhibited effectively, and the total viable bacterial count was significantly reduced (P < 0.05). Results indicated the potential of EBI to improve the quality and extend the shelf lives of brown and milled rice during storage.