In order to investigate the differences in edible quality changes during storage between ordinary rice and selenium-enriched rice,rice from different locations and cultivated using various selenium-enrichment methods were selected.All samples were stored for 12 months under 25 ℃,and periodic assessments were conducted on rice texture characteristics,cooking properties(rice water absorption,rice expansion volume,rice soup pH,rice soup iodine bule value),thermodynamic properties,and crystallinity changes.The results showed that the hardness and chewiness of rice increased with the extension of storage time,while viscosity and elasticity decreased,and there was no significant change in the recovery of all samples.The rice texture characteristics and cooking properties of the selenium-enriched rice was superior to the control.The enthalpy of rice grains(ΔH)and crystallinity gradually increased with storage time,with a smaller change in the selenium-enriched rice compared to the control.Principal component analysis(PCA)results indicated that at the beginning of storage,there were no significant differences between the selenium-enriched and control of the same rice variety.However,as storage time increased,the differences between them became more pronounced.Furthermore,under the same storage conditions,selenium-enriched rice exhibited a better edible quality than regular rice.
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