Storage temperature (ST) and grain moisture content (GMC) critically influence cereal quality during storage. However, their interactive effects, the associations among oxidative indicators, quality components and major volatile organic compounds (VOCs) variations in millet during storage are not fully understood. In this study, foxtail millet was stored for 360 days at three STs (−18 °C, 4 °C and 25 °C) and three GMC levels (11.50%, 12.80% and 14.30%). Changes in oxidative indicators (malondialdehyde MDA, electrical conductivity EC and catalase activity CAT) and quality components (crude protein CP, yellow pigment YP and soluble sugar SS) were monitored. Viscosity characteristics and VOCs were analysed after storage. Under this study, ST was the primary factor driving the changes in oxidative indicators and quality components during the storage stage. The viscosity characteristics of stored millet are primarily influenced by ST, while the changes in major VOCs are mainly affected by ST, GMC, and their interaction effects. Significant negative correlations were observed between EC or MDA and dodecanenitrile and (E/Z)-4-heptenal, whereas the YP, CP, and SS were significantly positively correlated with both compounds. After day 360, the samples stored at −18 °C with 11.5% GMC exhibited 34.05% lower MDA content and 29.55% lower EC than those stored at 25 °C with 14.3% GMC. The treatment better preserved CAT, SS, YP, viscosity characteristics and major VOCs, including (E/Z)-4-heptenal. These findings provide a scientific basis for optimising storage conditions to maintain the nutritional and sensory quality of foxtail millet.
Hou et al. (Mon,) studied this question.