Abstract: This study examined four rice varieties, ‘Yongyou 15’, ‘Yongyou 1540’, ‘Yongyou 538’, and ‘Yongyou 7860’. The effects of high-nitrogen and low-oxygen packaging, vacuum packaging, and conventional packaging on the quality and flavor compounds of rice were compared during 18 months of storage. The results showed that high-nitrogen and low-oxygen packaging was the most effective in delaying the increases in electrical conductivity and fatty acid contents and the decreases in moisture and protein contents and inhibiting the peroxidation of membrane lipids in rice. Both high-nitrogen and low-oxygen packaging and vacuum packaging significantly inhibited the accumulation of aroma-active aldehydes, ketones, and acids. After the storage period, the contents of all volatile components except aldehydes and acids decreased, suggesting losses of flavor compounds in rice. In summary, high-nitrogen and low-oxygen packaging and vacuum packaging are superior to conventional packaging. These findings provide a scientific basis for selecting the optimal packaging method for ‘Yongyou’ rice varieties.

Key words: rice; modified atmosphere packaging; high-nitrogen and low-oxygen; storage quality; aroma substance