Effects of different storage temperatures on the quality and metabolome of maize with high moisture content

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2024-12-15 Epub Date: 2024-11-26 DOI:10.1016/j.lwt.2024.117117

Yan Zhao , Tianjie Qi , Chaoyue Cui , Xuguang Liu , Renyan Liu , Shichang Liu , Yongling Song , Yanfei Li , Haoxin Lv

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Abstract

Storage temperature and moisture content are important factors affecting the quality of maize storage. This research investigated the impact of varying temperatures on the quality and metabolite composition of high moisture maize during the storage process. Results showed that as the storage temperature rose, the color, luster, germination potential and germination rate of maize decreased obviously, while the conductivity increased significantly. In addition, the best quality of maize samples was obtained when stored at 15 °C for 90 days (fatty acid value = 30.6 mg/100g) compared to storage at 20 °C (fatty acid value = 72.80 mg/100g) and 35 °C (fatty acid value = 116.46 mg/100g). Moreover, metabolomic analysis indicated that low temperature storage maintained the quality of high-moisture maize mainly by regulating tyrosine metabolism, tryptophan metabolism, glycerolipid metabolism, glycerophospholipid metabolism, starch and sucrose metabolism, and betalain biosynthetic pathways. The mechanism of quality regulation in low temperature storage of high moisture maize was enriched, providing a new insight into the future application of temperature-controlled storage of high moisture maize.

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不同贮藏温度对高水分玉米品质和代谢组的影响

贮藏温度和水分含量是影响玉米贮藏品质的重要因素。研究了贮藏过程中不同温度对高水分玉米品质和代谢物组成的影响。结果表明，随着贮藏温度的升高，玉米的色泽、光泽、发芽率和发芽率均明显下降，而电导率则显著升高。另外，玉米样品在15℃条件下贮藏90 d（脂肪酸值为30.6 mg/100g）比在20℃条件下贮藏（脂肪酸值为72.80 mg/100g）和35℃条件下贮藏（脂肪酸值为116.46 mg/100g）的品质最好。此外，代谢组学分析表明，低温贮藏主要通过调节酪氨酸代谢、色氨酸代谢、甘油脂代谢、甘油磷脂代谢、淀粉和蔗糖代谢以及甜菜素的生物合成途径来维持高水分玉米的品质。丰富了高水分玉米低温贮藏品质调控机理，为今后高水分玉米温控贮藏的应用提供了新的思路。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.