Study on the quality changes of high quality japonica paddy under different temperature storage conditions in northeast China

Abstract

In this study, super paddy with moisture content of 14.6% in Yushu area of Jilin province was took as the research object. The paddy was stored under the conditions of 15, 20, 25, 30 and 35 ℃, respectively, and the changes of various quality indexes were detected by sampling regularly. The results showed that the various indicators of seed quality, storage quality, processing quality and appearance quality were greatly affected by the storage temperature. The higher the temperature, the worse quality of paddy. During short-term storage, the storage temperature should be controlled at 25 ℃ or lower to ensure that the storage quality, processing quality and appearance quality of the rice can meet relevant standards. The fatty acid value of high quality japonica paddy with 14.6% moisture content showed a binary nonlinear relationship with storage temperature and storage time, and the change could be predicted by the model FAV=EXP (2.218+0.025 T+0.003 T). On the basis of the changes of various quality indexes and the cost saving factor of grain storage, 25 ℃ quasi-low temperature is suggested as an economical and practical storage temperature, at which 14.6% high quality japonica paddy can be safely stored for 6 months and maintain good quality.

Keywords

• high quality japonica paddy
• storage temperature
• quality changes