Effect of High-barrier Vacuum Packaging on the Storage Quality of Soft Rice

NIU Xiaoyu; ZHANG Jinglin; CHEN Bingjie; WANG Xiao; HE Hui; WANG Chunfang; ZHANG Yi; CHEN Janyu; LIU Hongru; ZHANG Zhen; QIAO Yongjin

doi:10.19554/j.cnki.1001-3563.2025.21.014

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (21) : 124-132. DOI: 10.19554/j.cnki.1001-3563.2025.21.014

Agro-products Preservation and Food Packaging

Effect of High-barrier Vacuum Packaging on the Storage Quality of Soft Rice

NIU Xiaoyu^1,2, ZHANG Jinglin², CHEN Bingjie², WANG Xiao², HE Hui², WANG Chunfang², ZHANG Yi², CHEN Janyu³, LIU Hongru², ZHANG Zhen⁴, QIAO Yongjin^1,2*

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Abstract

The work aims to explore the regulatory mechanism of high-barrier vacuum packaging on the quality of soft rice during storage, in order to determine the optimal packaging method. In this study, five packaging methods, including woven bags, ordinary polyethylene (PE) bags, canned packaging, PE vacuum packaging, and aluminum foil vacuum packaging, were comparatively investigated to systematically analyze the preservation mechanisms of high-barrier vacuum packaging on soft rice quality during storage. Compared with woven bags, ordinary PE packaging effectively reduced fatty acid content, while canned packaging maintained lower hardness of cooked rice. Notably, both high-barrier vacuum packaging methods (PE and aluminum foil) demonstrated superior performance by maintaining higher moisture content in soft rice, delaying the increase of malondialdehyde content, reducing hardness and chewiness of cooked rice while preserving higher stickiness, thereby maintaining better eating quality, cooking properties and textural characteristics. Moreover, the aluminum foil vacuum-packed soft rice retained the highest moisture content and eating quality after 200 days of storage at 25 °C. Therefore, aluminum foil vacuum packaging effectively preserves the optimal eating quality, cooking performance, and texture of soft rice during storage due to its superior barrier properties. This method demonstrates strong potential for the storage and preservation of soft rice.

Key words

soft rice / packaging / quality / preservation

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NIU Xiaoyu, ZHANG Jinglin, CHEN Bingjie, WANG Xiao, HE Hui, WANG Chunfang, ZHANG Yi, CHEN Janyu, LIU Hongru, ZHANG Zhen, QIAO Yongjin. Effect of High-barrier Vacuum Packaging on the Storage Quality of Soft Rice[J]. Packaging Engineering. 2025, 46(21): 124-132 https://doi.org/10.19554/j.cnki.1001-3563.2025.21.014

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