Abstract:To slow down the fatty acid abortion and prolong the storage period of rice with remained germ, electron beam irradiation was used to treat the rice with remained germ and its quality changes during storage were investigated. The results showed that after 0.5 kGy electron beam irradiation, the germ retention rate, broken rice rate and waist burst rate of rice with remained germ showed little change, and the lipase activity decreased by 28.17%. When the irradiation dose was increased to 1.0 kGy, the rate of waist burst of rice with remained germ increased significantly. During storage, the moisture content of rice with remained germ treated with electron beam decreased rapidly, while the increase rate of fatty acid value slowed down. In addition, the lipase of untreated samples rised first and then decreased during storage, while the lipase activity of samples treated with electron beams linearly decreased during the process. Under the storage conditions of 25 ℃ and 37℃, the shelf life of untreated samples was 15 d, while electron beam treatment could significantly prolong the shelf life (≥60 d). In terms of taste quality, after storage at 25 ℃ for 120 d, the comprehensive score of 0.5 kGy treated samples was 69.9, which was close to that of the corresponding untreated samples (70.6). Increasing the radiation dose and storage temperature accelerated the deterioration of the taste quality of rice with remained germ. In conclusion, electron beam irradiation treatment is an effective method to prolong the storage period of rice with remained germ.
