Low temperature storage alleviates aging of paddy by reducing lipid degradation and peroxidation

The quality deterioration of paddy during storage is closely associated to lipid metabolism. To explore the effect of lipid metabolism on the texture of paddy, freshly harvested Nanjingxiangzhan (Indica rice) stored for 60 days at 15 °C and 25 °C for 60 days was investigated. Paddy stored at 15 °C showed higher contents of ATP, phosphatidylcholine, phosphatidylethanolamine, phosphatidylglycerol, triacylglycerols, diacylglycerols, monogalactosyldiacylglycerol and digalactosyldiacylglycerol but lower levels of lysophosphatidylcholine, lysophosphatidylethanolamine, phosphatidic acid, ceramides and free fatty acids. Storage at 15 °C inhibited lipase, phospholipase D (PLD), lipoxygenase (LOX) activities and the corresponding gene expressions. Moreover, 15 °C storage retarded the rise of hardness, cohesiveness and chewiness, while delayed the reduction of gumminess and springiness. These findings suggested that maintenance in glycerophospholipids, glycerolipids and saccharolipids abundance, reduction in lysophospholipids, phosphatidic acid, ceramides and free fatty acids accumulation could contribute to enhanced internal resistance to aging in freshly harvested paddy at low temperature storage. •Lipid degradation and peroxidation occurred in the aging process of 15 °C-stored paddy.•15 °C-stored paddy displayed higher levels of ATP, PE, PC, PG, TAG, DAG, MGDG, DGDG and USFAs/SFAs than 25 °C.•15 °C-stored paddy exhibited lower levels of LPC, LPE, PA, FFA and Cer than 25 °C.•15 °C-stored paddy inhibited the activities of lipase, PLD and LOX than 25 °C.•15 °C-stored paddy showed better texture characteristics than 25 °C.