The objective of this study was to evaluate the effect of ultraviolet C (UV–C) radiation treatment of rice on both the development of S. oryzae and changes in the quality of rice Oryza sativa (L.) (Poales: Poaceae) grains. Husked rice grains were treated with UV-C, and subsequently placed alternately with the control treatment (without UV-C) in an arena. Subsequently, 500 adult S. oryzae were placed in the center of the arena, with free access to both samples for 30 days. On the 30th day of the experiment, a greater number of adult S. oryzae were identified as consuming grains subject to the control treatment; these same S. oryzae also showed greater emergence on the 40th, 50th, and 60th day. In the group treated with UV-C, reduced acidity, protein solubility, K₂₃₂, K₂₇₀, luminosity, and damage were observed; however, increases in gravimetric and volumetric yields were also observed. The sensorial analysis of the cooked grains showed that grains treated with UV-C had less acceptance and purchase intention by human panelists, mainly due to the odor attribute. Further studies are still needed to identify metabolites formed in rice subjected to UV-C; however, it is noteworthy that some S. oryzae are able to recognize irradiated rice as distinct from control.

本研究的目的是评估在双方的发展大米的紫外线C（UV-C）辐射处理的效果S.菌水稻的质量和改变稻（L.）（禾本目：禾本科）晶粒。糙米用UV-C处理，然后与对照处理（无UV-C）交替放置在球馆中。随后，将500只成年米曲霉放置在球馆的中心，可以免费使用两种样品30天。在实验的第30天，发现有大量成年的米曲霉被食用为接受对照处理的谷物。这些相同的米曲霉在第40、50和60天也显示出更大的出现。在用UV-C处理的组中，观察到酸度，蛋白质溶解度，K ₂₃₂，K ₂₇₀，发光度和损害降低；但是，也观察到重量和体积产量的增加。对煮熟谷物的感官分析表明，经过UV-C处理的谷物对人类小组成员的接受和购买意愿较低，这主要归因于气味属性。仍然需要进一步的研究来鉴定受紫外线辐射的大米中形成的代谢产物；然而，值得注意的是，一些米曲霉能够将受辐照的大米区别于对照。