Review of Rice Quality under Various Growth and Storage Conditions and its Evaluation using Spectroscopic Technology

초록

Purpose: Grain quality is a general concept that covers many characteristics, ranging from physical to biochemical andphysiochemical properties. Rice aging during storage is currently a challenge in the rice industry, and is a complicatedprocess involving changes in all of the above properties. Spectroscopic techniques can be used to obtain information on thequality of rice samples in a non-destructive manner. Methods: The objective of this review was to highlight the factors thatcontribute to rice quality and aging, and to describe various spectroscopic modalities, particularly vibrational and hyperspectralimaging, for the assessment of rice quality. Results: Starch and protein are the main components of the rice endosperm, andare therefore key factors contributing to eating and cooking quality. While the overall starch, protein, and lipid content inthe rice grain remains essentially unchanged during storage, structural changes do occur. These changes affect pasting andgel properties, and ultimately the flavor of cooked rice. In addition, grain quality is significantly affected by growing andenvironmental conditions, such as water availability, temperature, fertilizer application, and salinity stress. These propertiescan be evaluated using spectroscopic techniques, and rice samples can be discriminated by using multivariate statisticalanalysis methods. Conclusion: Hyperspectral imaging and vibrational spectroscopy techniques have good potential fordetermining rice quality properties in a non-invasive manner, i.e., not requiring the introduction of instruments into the ricegrain.

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