Effects of Different Packaging Methods on Storage Quality Changes of Germ Rice

TAO Hang; QIAO Yongjin; CHEN Bingjie; WANG Xiao; ZHANG Jinglin; LIU Hongru

doi:10.19554/j.cnki.1001-3563.2026.15.010

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Packaging Engineering ›› 2026, Vol. 47 ›› Issue (15) : 99-108. DOI: 10.19554/j.cnki.1001-3563.2026.15.010

Agro-products Preservationand Food Packaging

Effects of Different Packaging Methods on Storage Quality Changes of Germ Rice

TAO Hang^1,2, QIAO Yongjin^2,*, CHEN Bingjie^2,*, WANG Xiao², ZHANG Jinglin², LIU Hongru²

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Abstract

The work aims to investigate the quality changes of germ rice under different packaging methods during storage, and identify the optimal packaging method and its effects on rice quality. Woven bags, PE vacuum packaging, and aluminum foil vacuum packaging were used as treatment groups. The samples were stored at 25 °C and 75% relative humidity for 120 days. Indicators including color, total starch content, amylose content, malondialdehyde (MDA) content, pasting properties, taste value, and texture characteristics were measured regularly. During storage, the L* value of germ rice decreased continuously, while the a* and b* values gradually increased, indicating progressive darkening and yellowing of the appearance. Total starch content remained relatively stable, whereas amylose content increased significantly with prolonged storage. MDA content continued to rise, indicating aggravated lipid oxidation. Regarding pasting properties, peak viscosity, final viscosity, and pasting temperature increased overall, while breakdown value decreased, showing an obvious trend of starch retrogradation. Taste value continuously declined, accompanied by increased hardness and decreased viscosity of cooked rice, representing persistent deterioration of eating quality. Compared with woven bag packaging, PE vacuum packaging and aluminum foil vacuum packaging effectively blocked oxygen and moisture, significantly inhibited the accumulation of amylose, the production of MDA, and the process of starch retrogradation, and delayed color deterioration, taste value decline, and texture property degradation. Among the two vacuum packaging methods, PE vacuum packaging showed relatively better performance. In conclusion, this study clarifies that PE vacuum packaging has a stronger regulatory effect on the storage quality of germ rice at room temperature, providing a theoretical basis and data support for the selection of green preservation packaging and the optimization of circulation technology for germ rice.

Key words

germ rice / packaging / quality / preservation

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TAO Hang, QIAO Yongjin, CHEN Bingjie, WANG Xiao, ZHANG Jinglin, LIU Hongru. Effects of Different Packaging Methods on Storage Quality Changes of Germ Rice[J]. Packaging Engineering. 2026, 47(15): 99-108 https://doi.org/10.19554/j.cnki.1001-3563.2026.15.010

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