Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality

Müller, Amanda; Nunes, Marcela Trojahn; Maldaner, Vanessa; Coradi, Paulo Carteri; Moraes, Rosana Santos de; Martens, Samuel; Leal, Andressa Fernandes; Pereira, Vladison Fogliato; Marin, Cristielle König

doi:10.1016/j.rsci.2021.12.002

Cited by 86 publications

(46 citation statements)

References 87 publications

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“…Factors such as crop variety, climatic conditions, pre-harvest operations, and technical management affect grain quality. However, postharvest practices play an equally essential role [ 1 ]. As an important postharvest process, a long or short time after harvest is necessary to maintain a continuous market supply of rice.…”

Section: Introductionmentioning

confidence: 99%

Metabolomic Analysis Reveals Insights into Deterioration of Rice Quality during Storage

Wang

Zhang

Zhao

et al. 2022

Foods

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To determine the changes in the quality of rice during storage, this study investigated the comprehensive metabolomic profiles of Nanjing 9108 (typical japonica rice) and Jianzhen 2 (typical indica rice) varieties in China, using metabolomics. A total of 13 categories of 593 metabolites including lipids (134 species), phenolic acids (78 species), flavonoids (70 species), alkaloids (67 species), organic acids (64 species), amino acids and derivatives (64 species), saccharides and alcohols (44 species), nucleotides and derivatives (37 species), vitamins (14 species), lignans and coumarins (9 species), tannins (2 species), terpenoids (2 species), and others (8 species) were identified in both varieties. The result showed significant changes in 204 metabolites in Nanjing 9108, while only 26 were altered in Jianzhen 2 during storage. These metabolites involved 46 metabolic pathways. The TCA cycle, linoleic, and α-linolenic acid metabolic pathways were unique in Nanjing 9108. Finally, the results of quantitative mass spectrometry of 11 metabolites provided insight into biomarkers associated with quality deterioration of rice. This study provides insights into the mechanism of deterioration in the quality of rice during storage.

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Section: Introductionmentioning

confidence: 99%

Metabolomic Analysis Reveals Insights into Deterioration of Rice Quality during Storage

Wang

Zhang

Zhao

et al. 2022

Foods

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“…In this process, the mechanical stress of the grains is very high. When the grain surface cannot sustain its plasticity or elasticity, the grains crack or even fracture [ 49 ]. Regardless of the processing of incomplete rice grains (rice flour, rice noodles, etc.…”

Section: Resultsmentioning

confidence: 99%

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Wang

Zhang

Liu

et al. 2022

Foods

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Rice quality changes during storage. However, few studies have reported the difference in protein structure between the indica and japonica varieties of rice during storage. The current research characterized the structural properties of the rice protein, and further investigated the proteomic profiles of Jianzhen 2 (indica rice) and Nanjing 9108 (japonica rice) during storage using the TMT labeling method. A significant reduction in free sulfhydryl content and an increase in disulfide bonds content and surface hydrophobicity were observed in both varieties after storage. The results of FTIR indicated that the changes in the protein’s secondary structure of Nanjing 9108 (japonica rice) were more significant than in Jianzhen 2 (indica rice). A total of 4039 proteins in Nanjing 9108 and 4301 proteins in Jianzhen 2 were identified by TMT-labeled proteomics analysis in this study. Significantly, changes were detected in 831 proteins in Nanjing 9108, while only in 60 proteins in Jianzhen 2. Protein processing in endoplasmic reticulum, starch, and sucrose metabolism were both accelerated in both varieties, while oxidative phosphorylation in mitochondria, glycolysis, fatty acid metabolism, and glutathione metabolism were enhanced in Nanjing 9108 (japonica rice). This study provides insight into the proteomic changes and protein structure in rice induced by storage.

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“…Many different methods are used to control paddy rice moisture to avoid rice mildew and mycotoxin production, such as thermal sterilization, microwave and infrared radiation heating [23]. In addition to rice moisture and fungi community variation, the germination rate, enzyme activity and sulfhydryl content of rice grains were also reported to decrease with increasing storage time, while its fatty acid values, malondialdehyde content, and electrical conductivity increased [24].…”

Section: Effect Of Granary Orientation Vertical Position and Storage ...mentioning

confidence: 99%

Analysis of the Fungi Community Variation during Rice Storage through High Throughput Sequencing

Li¹,

Cui

et al. 2022

Processes

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Rice storage conditions include location, granary depth, storage time, temperature and atmosphere. The fungi community varies during storage, but how these communities change remains unexplored so far. This study collected rice samples from granaries in different horizontal and vertical directions and storage time over two years. High-throughput ITS (Internal Transcribed Spacer) sequencing analysis revealed that Ascomycota (73.81%), Basidiomycota (6.56%) and Mucoromycota (9.42%) were the main Eumycota present during rice storage. The main fungi communities were Aspergillus sp., Fusarium sp., Rhizopus sp., Gibberella sp., Tilletia sp. and Penicillium sp. The contribution of storage time, horizontal orientation and vertical depth effect on fungi community relative abundance were 17.18%, 5.98% and 0.11%, respectively. Aspergillus sp. was the predominant Eubacterium during this process. The horizontal A was mainly occupied by Paraconiothyrium sp. and the location S, had Clavispora sp. Both of these varied dramatically during storage. Furthermore, Aspergillus sp., as a main mycotoxin producer, was the dominant fungi at vertical L1. This study comprehensively analyzed fungi community variation in horizontal and vertical directions to elucidate fungi community variation on rice during storage and to find the detrimental fungi. Therefore, it is important to improve granary ventilation systems and to ensure a uniform atmosphere to control fungi growth.

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Rice Drying, Storage and Processing: Effects of Post-Harvest Operations on Grain Quality

Cited by 86 publications

References 87 publications

Metabolomic Analysis Reveals Insights into Deterioration of Rice Quality during Storage

Metabolomic Analysis Reveals Insights into Deterioration of Rice Quality during Storage

Storage Drives Alterations of Proteomic and Protein Structural Properties in Rice (Oryza sativa L.)

Analysis of the Fungi Community Variation during Rice Storage through High Throughput Sequencing

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