Abstract
Electron beam irradiation (EBI) is widely used in paddy storage to prolong the storage period. Paddy deteriorated easily in high-temperature environments. Lipids are most closely related to the deterioration of paddy quality, but the influence of EBI on lipid metabolism in paddy is still unclear. In this study, we aimed to reveal the mechanism by which EBI treatment prolongs the storage period of paddy by characterizing lipidome changes in high-temperature environments. The results showed that compared with untreated paddy, EBI significantly reduced the free fatty acid level, peroxide value, and content of fatty acid components in paddy. Lipid metabolism is one of the most important reasons for the deterioration of paddy quality. EBI can decrease the activity of lipid metabolism-related enzymes during storage. Finally, the lipidomics of paddy were analyzed, which clarified that EBI delayed lipid deterioration by inhibiting phospholipid and fatty acid metabolism pathways in paddy. Overall, the results indicate that EBI treatment could slow lipid metabolism and oxidation in paddy to prolong the storage period. They also provide technical guidance for promoting and applying EBI to paddy storage.
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