Abstract:

This study was focused on exploring a nano-packaging material applied in the preservation of stored rice.
Rice was stored at 30 ℃ and 80% humidity using a polyethylene (PE) packaging material containing nano inorganic
antimicrobial. The effect of the nano-packaging material on the quality of stored rice was studied by tracking the changes
in fatty acid value, gelatinization characteristics, textural properties and growth patterns of molds. The results showed
that fatty acid and gelatinization characteristics of rice stored with nano-packaging material changed more slowly than
those of rice stored with ordinary PE packaging material (P < 0.05). After 90 days of storage, the quantity of molds was
1.5 × 105 CFU/g, less than 50% of that observed with regular packaging. It was indicated that the quality of stored rice was
better and the aging was delayed using the PE packaging-containing inorganic antimicrobial.

Key words: rice, storage, quality, inorganic antimicrobial, nano-packaging