FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (3): 245-250.doi: 10.7506/spkx1002-6630-20170926-387

• Packaging & Storage • Previous Articles     Next Articles

Changes in Main Storage Quality Indices of Brown Rice under Dynamic Temperature and Humidity Conditions

LIU Xin, YAO Yuanhang, CHEN Wenruo, GU Jiayuan, WANG Yan, CHEN Yinji*   

  1. (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering,Nanjing University of Finance and Economics, Nanjing 210023, China)
  • Online:2019-02-15 Published:2019-03-05

Abstract: Objective: To investigate the changes in the main physiological and biochemical indexes of brown rice during storage under dynamic temperature and humidity conditions for the purpose of establishing the optimal conditions for safe storage of brown rice. Methods: Samples of brown rice with initial moisture contents of 15%, 17%, 19% and 21% were stored for 240 days under dynamic conditions of low (Group L), medium (Group M) and high (Group H) temperatures. The changes in germination rate, fatty acid value and catalase activity were examined and the change in moisture migration pattern was?assessed by low field nuclear magnetic resonance (LF-NMR). Results: The germination rate and catalase activity decreased significantly with the increase of storage time, the fatty acid value increased first and then decreased, and the quality of brown rice was deteriorated. The higher the initial moisture content in brown rice, the higher the free water content. High temperature could cause disordered water migration, transforming bound water into free water and consequently increasing free water content. The higher the moisture content and the temperature, the more susceptible brown rice is to mildew. The storage temperature had a significant effect on germination rate, fatty acid value and catalase activity. The initial moisture content also had a significant effect on germination rate and fatty acid value. Conclusion: Both initial moisture content and storage temperature have significant effects on the quality characteristics of brown rice. To prevent the occurrence of quality deterioration, the safe storage period for brown rice with normal (15%) and high moisture content (17% and 19%) is 120 days. Low or medium temperature can extend the safe storage period for brown rice with normal water (15%) to 180 days.

Key words: brown rice, storage, dynamic temperature and humidity, storage characteristics

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