Screening of rice [Oryza sativa] variety lacking lipoxygenase-3 in mature seeds and studies on the inheritance and breeding of its lipoxygenase-3 less characters
1998
Suzuki, Y. (National Agriculture Research Center, Tsukuba, Ibaraki (Japan))
Rice, the staple food cereal in East and Southeast Asia, is used as a supplementary food in many countries. While Japan is self-sufficient in rice, the variability of rice supply makes the stability of storage important in ensuring the preservation of rice with high quality. From this viewpoint, rice grain deterioration and the development of a stale flavor during storage are serious problems which reduce the quality of stored rice. Many efforts have been made to stabilize the storage quality of brown rice. Optimum packaging materials, temperatures, and storage atmospheres help slow oxidative deterioration. The high cost of land and construction, however, complicates the construction of temperature-controlled warehouses that would help ensure the success of these post-harvest rice treatments. Many investigators have reported that the content of free fatty acids (FFA) increases during storage and suggest that the degradation of lipids is responsible for the deteriorative changes during storage. Lipoxygenase (LOX) catalyzes the oxidation of polyunsaturated fatty acids containing a 1,4-pentadiene structure, such as linoleic and linolenic acids, into conjugated hydroperoxy fatty acids. As hydroperoxides are further transformed into various volatile compounds causing changes in or adding flavor, LOX is associated at least in part with the formation of such volatile compounds. Thus, the absence of LOX enzymes in rice grains may reduce oxidative deterioration
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