Nitrogen-modified atmosphere with re-aeration storage triggers deterioration in paddy rice by disrupting central carbon metabolism.

IF 9.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-09-26 eCollection Date: 2026-10-01 DOI:10.1016/j.fochx.2026.104524

Ming Chen, Feiyan Xue, Miao Li, Xiangjiu Liu, Yuanyuan Zhang, Chenling Qu

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引用次数: 0

Abstract

Nitrogen-modified atmosphere (NMA) storage is extensively adopted for the postharvest preservation of paddy rice for pest control, yet its quality tends to deteriorate at an accelerated rate during subsequent re-aeration storage (RS). This study explored the central carbon metabolic changes in indica and japonica paddy rice under conventional storage (CS), 99%-N₂ re-aeration storage (HCN-RS), and 95%-N₂ re-aeration storage (LCN-RS). Results showed that post re-aeration, HCN-RS and LCN-RS significantly reduced rice freshness, germination rate, energy charge, and activities of key metabolic enzymes (e.g., G-6-PDH, ATP synthase) relative to CS, despite better performance during modified storage. Targeted metabolomics revealed perturbed carbon metabolic pathways (glycolysis, the pentose phosphate pathway, the tricarboxylic acid cycle, and amino acid and nucleotide metabolism), with differential metabolites (fructose-6-phosphate, AMP, GMP, cytosine, and homogentisic acid) identified between treatments. This study characterized the central carbon metabolic changes associated with quality deterioration under NMA-RS, providing theoretical support for optimized rice storage.

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再曝气条件下的氮改性大气通过破坏水稻的中心碳代谢而引起水稻的变质。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.