Effect of electron beam irradiation on storage, moisture and eating properties of high-moisture rice during storage

High-moisture rice (HMR) has good processing and eating quality, but it is difficult to store for a long time. In this study, HMR was treated with a low dose (0, 1, 2, 3, and 4 kGy) of electron beam irradiation (EBI) and stored for 180 days. The storage properties, water changes, physicochemical properties, and eating quality of the HMR were analyzed. Results showed that after 180 days, the formation rate of lipase activity and fatty acid value, as well as the total viable bacterial count of rice grains decreased, and EBI promoted this process. Then, the moisture content decreased, and the physically absorbed water disappeared at the later stage of storage. Meanwhile, the internal structure of rice grains became loose during the water migration process. With prolonged storage time, the amylose content, and gelatinization viscosity of rice flour increased. In addition, EBI could delay the deterioration of the eating quality of HMR. These results demonstrated that EBI could be a new, green, and safe strategy for improving rice storage.