A Study on the Rate of Change in the Quality of Different Brown Rice Varieties during Storage
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Abstract:
To investigate the rate of change and factors influencing the quality of brown rice during storage, several rice varieties common in the Liaoning area were selected as experimental materials-Liaoxing, Yanjing 218, Tianfeng 202, Jindao 201, and Yanfeng 407. The moisture content, fatty acid value, conductivity, catalase activity, germination rate, taste evaluation value, amylose content, and other indicators of quality of brown rice samples were assessed and measured at quasi-low temperature (20?℃) and conventional agricultural storage for 1 year (2014.12~2015.12). Furthermore, correlation analysis of the measured data was performed. The results showed that with increased storage time, fatty acid value, and conductivity gradually increased, whereas moisture, catalase activity, germination rate, and taste evaluation value gradually decreased. Differences in storage methods and rice varieties also had significant effects on indicators of the quality of stored brown rice (p<0.05). Comprehensive analysis of the changes in brown rice quality indicators revealed that Tianfeng 202 and Jindao 201 are more suitable for storage. In addition, correlation analysis of the storage quality index of Tianfeng 202 was performed, and results showed that catalase activity, conductivity, fatty acid value, and germination rate can be used as indicators reflecting the storage stability of brown rice.
