低氧包装对糙米陈化和品质的影响

为探究气调包装对糙米贮藏期间品质的影响，分别采用空气、真空、100 % N2、90 % N2+10 % O2和70 % N2+30 % O2包装糙米，研究在长期储藏过程中（6个月）糙米的品质变化情况。研究发现，在所有包装方式中，90 % N2+10 % O2包装展现出最好的储藏效果。与空气对照相比，L*值增加22 %，b*值降低15 %，细菌总数和霉菌总数分别降低50 %和24 %，脂肪酸值和丙二醛含量分别减少11 %和47 %，脱支酶活性和直链淀粉含量分别下降42 %和15 %，保持淀粉粒微观结构，硬度减小12 %，而黏着性和回复性分别提高17 %和32 %。储藏实验结果证实90 % N2+10 % O2气调包装能够作为一种有效的糙米包装方式。

Effect of Low Oxygen Packaging on Aging and Quality of Brown Rice

In order to study the effect of modified atmosphere packaging on quality of brown rice during storage at 37 °C, air, vacuum, 100 % N2, 90 % N2+10 % O2 and 70 % N2+30 % O2 were chosen as modified atmosphere environment. The effect of different atmosphere packaging on the quality of brown rice during prolong storage (6 months) was studied. The results show that 90 % N2 + 10 % O2 packaging exhibits the best preservative effect. Compared with air packaging, 90 % N2 + 10 % O2 packaging increases L* value by 22 %, reduces b* value by 15%. Total bacterial count and total mould count are inhibited by 50 % and 24 %, respectively. Fatty acid value and malondialdehyde content are reduced by 11 % and 47 %, respectively. Debranching enzyme activity and amylose content are decreased by 42 % and 15 %, respectively. The starch granular microstructure is maintained best. The hardness is reduced by 12 %, while cohesiveness and resilience are increased by 17 % and 32 %, respectively. These results of storage test show that 90 % N2+10 % O2 packaging might be a kind of effective packaging for brown rice.