Influence of storage on aroma and activities of phytase, peroxidase, amylase and lipase in basmati and non-basmati rice genotypes.

摘要

This study investigated the changes in volatile compound contents and activities of phytase, peroxidase, amylase and lipase in the grains of 8 basmati and 4 non-basmati rice genotypes after 4, 8 and 12 months of dark storage at room temperature. All rice samples were obtained from a rice research station in Kaithal District, Haryana, India. The contents of volatile compounds showed a gradual decrease with increasing storage duration. Basmati genotypes showed higher amylase activity than non-basmati genotypes, which decreased with storage time. Peroxidase activity also showed a gradual decrease during storage, and the reduction was greater in non-basmati than basmati genotypes. Phytase activity peaked until 4 months of storage, and thereafter remained stable. Its activity was higher in non-basmati than basmati genotypes. Only minimal lipase activity was observed in fresh and stored rice samples. The implications of these results are discussed..