https://doi.org/10.4081/jbr.2024.13140

Thermal and packaging materials for enhancing the longevity and aroma integrity of fragrant rice during storage

Early Access
Submitted: September 21, 2024
Accepted: October 13, 2024
Published: January 3, 2025
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Authors

Rajesh Chakraborty
https://orcid.org/0000-0002-6593-2058
Department of Agronomy, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
Tuhin Suvra Roy
Department of Agronomy, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh.
Jun-Ichi Sakagami
sakagami@agri.kagoshima-u.ac.jp
The United Graduate School of Agricultural Science, Kagoshima University, Korimoto, Kagoshima, Japan.

Due to improper storage methods, a few months after storage the grain quality has gone to deteriorate. Retention of aroma for long time is the main bottleneck on the storage program of aromatic rice in Bangladesh. From this perspective the experiment was conducted at Agronomy Research Field and consecutively at Agronomy Laboratory of Sher-e-Bangla Agricultural University, Dhaka-1207 during the months from June 15 to November 25, 2022 (Aman season, a rice growing season) to evaluate the performance of storage temperature and packaging materials on aromatic rice. The experiment comprised three factors viz., factor:1; Two storage temperature (S1= Cold storage: 4 °C ± 1°C and S2= At room temperature: 25 ± 2 °C); factor:2; Three packaging materials (P1- Vacuum plastic bags, P2- Polythene bags and P3- Jute gunny bags); factor:3; Two aromatic rice varieties (V1= Bangladesh Rice Research Institute (BRRI) dhan34 and V2= Tulshimala). The study was conducted as a Randomized Complete Block Design (RCBD) with four replications. The results revealed that the apparent amylose content, fat acidity and 2-acetyl-1-pyrroline (2-AP) content of aromatic rice grain was significantly impacted by storage temperature and/or packaging materials and/or variety. When examining apparent amylose content; among the 12 treatments combination S1P1V1 treatment exhibited the highest (24.02 % and 23.12 %, respectively) amylose content at both 3 and 6 months after storage which was statistically (p≤0.05 and p≤0.01, respectively) similar with S1P2V1 (23.92% and 23.07%, respectively) treatment; while, the lowest amylose content was found in S2P3V1 and S2P3V2 treatments. Regarding fat acidity, at both 3 and 6 month after storage, the S1P1V1 treatment demonstrated a lower (7.010 mg 100g-1 and 8.220 mg 100g-1, respectively) fat acidity value compared to other treatment combination, and a statistical (p≤0.01 and p≤0.05, respectively) similarity with S1P2V1 (7.210 mg 100g-1 and 8.590 mg 100g-1, respectively) treatment, while the S2P3V1 and S2P3V2 treatments showed a statistical higher fat acidity value. In terms of grain 2- AP content, at first 3 and 6 months after storage the S1P1V1 treatment showed a higher (0.1230 μg g-1 and 0.0950 μg g-1, respectively) 2-AP content of grain compared to other treatment combination, which was statistically (p≤0.01 and p≤0.01, respectively) similar with S1P2V1 (0.1240 μg g-1 and 0.0910 μg g-1, respectively) treatment, while the lowest 2-AP content was found in S2P3V1 and S2P3V2 treatments.

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How to Cite

Chakraborty, R., Roy , T. S., & Sakagami, J.-I. (2025). Thermal and packaging materials for enhancing the longevity and aroma integrity of fragrant rice during storage. Journal of Biological Research - Bollettino Della Società Italiana Di Biologia Sperimentale. https://doi.org/10.4081/jbr.2024.13140
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