Effect of Cold Plasma Combined with Vacuum/Modified Atmosphere Packaging on Storage Quality of Brown Rice

CUI Weiqi; MENG Lingwei; WANG Changyuan

doi:10.19554/j.cnki.1001-3563.2025.23.017

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Packaging Engineering ›› 2025, Vol. 46 ›› Issue (23) : 159-170. DOI: 10.19554/j.cnki.1001-3563.2025.23.017

Agro-products Preservationand Food Packaging

Effect of Cold Plasma Combined with Vacuum/Modified Atmosphere Packaging on Storage Quality of Brown Rice

CUI Weiqi¹, MENG Lingwei^1,2,*, WANG Changyuan^1,3,*

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Abstract

To extend the shelf life of brown rice and improve its edible quality. Brown rice was treated with cold plasma (CP) technology and subject to common bagging (Control), vacuum packaging (VP) and modified atmosphere packaging (MAP). The samples were stored for 360 days under the conditions of (25±2) ℃ and 55% relative humidity. Various indicators were determined and analyzed, including moisture content, fatty acids, chromaticity, total bacterial count, germination rate, textural properties, malondialdehyde, microstructure, and relative content of volatile compounds. With the extension of storage time, the fatty acid value, malondialdehyde content and total bacterial count of all samples increased significantly, while the germination rate and moisture content decreased significantly. After 360 days of storage, the malondialdehyde content and fatty acid value of the CP+VP samples decreased by 10.7% and 39.6% respectively compared with the control group. Compared with the control group, the total bacterial count in the CP+VP samples decreased by 11.6%, and the moisture content increased by 20.7%. In terms of chromaticity, the L^* values of all samples decreased significantly, while the a^* and b^* values increased significantly. At 120 days, except for the CP+VP group, the color changes of the other samples were significant, and the brightness of the samples treated with CP was lower. The hardness of all samples increased significantly with storage time, while the elasticity and adhesiveness decreased significantly. Within the same storage time, the hardness of the VP, CP+VP and MAP groups was lower, and there was no significant difference among the groups (P<0.05). CP treatment increased the relative content of aldehydes and ketones, but had a relatively small effect on alcohols and terpenoids. Vacuum packaging combined with low-temperature plasma technology can slow down the deterioration of brown rice quality, enhance storage stability, and play a positive role in ensuring the quality of grain storage and transportation at normal temperature.

Key words

brown rice / vacuum package / modified atmosphere packaging / cold plasma / quality

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CUI Weiqi, MENG Lingwei, WANG Changyuan. Effect of Cold Plasma Combined with Vacuum/Modified Atmosphere Packaging on Storage Quality of Brown Rice[J]. Packaging Engineering. 2025, 46(23): 159-170 https://doi.org/10.19554/j.cnki.1001-3563.2025.23.017

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