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In order to study the pattern of quality changes in selenium-rich rice during storage, selenium-rich rice and non-selenium-rich rice produced in Enshi and Jingzhou of Hubei province were subjected to accelerated aging for 180 days under high temperature storage conditions (35 ℃, and 50% relative humidity) in an artificial climate incubator. The storage characteristics, gelatinization characteristics and edible quality were measured and analyzed every 30 days. The results showed that with increasing storage time, the trends of changes in all tested indicators were consistent between selenium-rich rice and non-selenium-rich rice, but the degree of change was different. On day 180, the germination rate of non-selenium-rich rice was 69.7% and 65.7% for the cultivars Ezhong 6 and Daojingliangyou, the content of fatty acids increased by 40.43% and 59.74% compared with those on day 0, and α-amylase activity was 0.26 and 0.22 U/g, respectively. For these two cultivars, the germination rate of selenium-rich rice was 66.7% and 64.0%, and the content of fatty acids increased by 53.99% and 78.47% compared with those on day 0, and α-amylase activity was 0.24 and 0.19 U/g, respectively. Compared with the control group, selenium-rich rice had lower germination rate, lower α-amylase activity and higher fatty acid value, indicating no obvious advantages in storage quality. On day 180, the content of malondialdehyde (MDA) was 0.36 and 0.28 μmol/g in ordinary Ezhong 6 and Daojingliangyou rice, the content of free phenols was 341.78 and 371.59 μg/g, and free sulfhydryl group content was 0.67 and 0.64 μmol/g, respectively; for selenium-enriched Ezhong 6 and Daojingliangyou rice, MDA content was 0.31 and 0.24 μmol/g, free phenol content was 368.33 and 399.22 μg/g, and free sulfhydryl group content was 0.89 and 0.74 μmol/g, respectively. Compared with the control group, selenium-rich rice had lower MDA content, and higher contents of free phenols and free sulfhydryl groups, indicating better antioxidant capacity during storage. In terms of gelatinization characteristics, texture characteristics and edible quality, compared with the control group, selenium-rich rice had higher peak viscosity, lower gelatinization temperature, lower hardness, higher viscosity, higher elasticity and higher taste score during the same storage period. In conclusion, selenium-rich rice had better antioxidant capacity and higher taste score during storage at 35 ℃, but did not show anti-aging advantages.

Fresh wet bean thread, which is made from rice and beans by heat treatment after soaking in water and grinding, has some problems such as poor water-holding capacity (WHC), fast water loss and hard texture during storage. In order to delay the quality changes of fresh wet bean thread during storage, the effects of adding 0, 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (m/m, on a dry basis) soluble soybean polysaccharide (SSPS) on the hardness, water content, moisture migration, total plate count, acidity, color, and microstructure of fresh wet bean thread were evaluated during storage at 25 and 4 ℃. The results showed that for each storage temperature, the addition of SSPS had little effect on the shelf life of fresh wet bean thread. However, the addition of SSPS enhanced the binding strength between water and starch, made fresh wet bean thread exhibit a porous honeycomb structure, reduced the water loss rate, increased the WHC, and consequently decreased the hardness. Additionally, SSPS delayed the rate of color change of fresh wet bean thread at 4 ℃. Fresh wet bean thread with 0.8% SSPS had strong WHC and small water loss rate and overall hardness during storage at 25 and 4 ℃. The color was stable and the overall whiteness was high during storage at 4 ℃. Therefore, the addition of 0.8% SSPS can effectively improve the WHC and reduce the hardness of fresh wet bean thread during storage, which will provide a theoretical basis for improving the storage quality and market development of fresh wet bean thread.

In situ polymerization of 1,3-dioxolane (DOL) based liquid precursor as gel polymer electrolyte (GPE) is a promising strategy to prepare solid-state lithium metal batteries. However, the poor structural stability and low lithium ion transference number (tLi+) of the linear poly(1,3-dioxolane) (PDOL) GPE limit its commercial application. Herein, a cross-linked GPE is prepared by lithium salt initiated in situ thermal polymerization of DOL and glycerol triglycidyl ether (GTE) monomers. A fluoroethylene carbonate (FEC) liquid plasticizer is further introduced to promote the dissociation of lithium salts, and the obtained PDOL–FEC–GTE composite electrolyte exhibits ionic conductivity of 2.1 × 10−4 S cm−1, tLi+ of 0.58 and wide electrochemical stability window of 5.1 V. Li‖Li symmetric cell is stably operated for 790 h at 1.0 mA cm−2 and 1.0 mA h cm−2. LiFePO4‖PDOL–FEC–GTE‖Li full cell delivers a discharge specific capacity of 120.8 mA h g−1 after 200 cycles at a current rate of 1C with a capacity retention of 84.1%. This work provides new ideas for accelerating the practical application of solid-state lithium metal batteries. [ABSTRACT FROM AUTHOR]