@article{MU2026, 
author = {Xindi MU and Hui WANG and Xiyuan YANG and Tingting SU and Lei XU and Di YAO and Changyuan WANG},
title = {Mechanism of Action of N2-Filled Tinplate Cans in Improving the Storage Stability of Reasonably Well-Milled Rice and Delaying Its Quality Deterioration},
year = {2026},
journal = {Food Science},
volume = {47},
number = {7},
pages = {329-344},
keywords = {tinplate can, N2, reasonably well-milled rice, transcriptome, biosynthesis},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250918-138},
doi = {10.7506/spkx1002-6630-20250918-138},
abstract = {In this study, the quality changes of reasonably well-milled rice (RW-rice) under different storage methods were analyzed from several aspects such as antioxidant capacity and texture. Meanwhile, headspace-solid phase microextraction coupled with gas chromatography-mass spectrometry and transcriptomics techniques were used to analyze volatile compounds and metabolic pathways, respectively, in order to select the optimal storage method. The findings indicated that N2-filled tinplate cans better maintained the storage quality and delayed the deterioration of RW-rice. In addition, 1-octen-3-ol, 2-pentylfuran and benzaldehyde were the major contributors to RW-rice aroma. The study also discovered that there was a significant correlation between antioxidant capacity, color, texture properties and key flavor compounds. Notably, storage in N2-filled tinplate cans promoted phenylalanine, tyrosine and tryptophan biosynthesis and phenylpropanoid biosynthesis in RW-rice, and contributed to the synthesis of benzaldehyde, phenylethyl alcohol and phenol. In summary, this research provides fresh insights into the deterioration mechanism of RW-rice stored in N2-filled tinplate cans, establishing a theoretical foundation for RW-rice storage.}
}