Abstract Consumption of brown rice decreased the risk of chronic diseases, which might be due to the presence of phytochemicals. However, the aging process reduced phytochemical contents of brown rice. The present work investigated modified atmosphere packaging (MAP) of different oxygen levels to preserve cooking qualities and phytochemicals of brown rice during aging storage. Compared with other treatments, 90 % N2 + 10 % O2 packaging showed best effect of preserving cooking qualities including texture and microstructure. The oxidation level of brown rice was also the lowest in 90 % N2 + 10 % O2 packaging. After storage, contents of phytosterol (campesterol, stigmasterol, β-sitosterol) and phenolic compounds (gallic acid, p-coumaric acid, ferulic acid, caffeic acid, syringic acid, catechin, quercetin) of brown rice in 90 % N2 + 10 % O2 packaging were significantly higher than those in other packagings. These results indicated that 90 % N2 + 10 % O2 packaging was a suitable MAP method for the retention of acceptable cooking qualities and phytochemical contents of brown rice.

中文翻译：

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不同含氧量气调包装对糙米37℃加速老化贮藏蒸煮品质及植物化学物质的影响

摘要 糙米的消费降低了慢性病的风险，这可能是由于植物化学物质的存在。然而，老化过程降低了糙米的植物化学成分。目前的工作研究了不同氧气水平的气调包装 (MAP)，以在老化储存过程中保持糙米的烹饪品质和植物化学物质。与其他处理相比，90% N2 + 10% O2 包装在保存烹饪品质（包括质地和微观结构）方面表现出最佳效果。糙米的氧化水平在 90% N2 + 10% O2 包装中也是最低的。储存后，植物甾醇（菜油甾醇、豆甾醇、β-谷甾醇）和酚类化合物（没食子酸、对香豆酸、阿魏酸、咖啡酸、丁香酸、儿茶素、90% N2 + 10% O2 包装的糙米槲皮素含量显着高于其他包装。这些结果表明，90% N2 + 10% O2 包装是一种合适的 MAP 方法，可用于保留可接受的糙米蒸煮品质和植物化学成分。