Abstract: The quality changes of two fragrant rice varieties of ‘Daohuaxiang 2’ and ‘Jasmine’ during storage at 15 ℃, room temperature (20–25 ℃) and 37 ℃ were analyzed in terms of physicochemical, texture, cooking, and gelatinization characteristics. The results showed that pronounced changes in all quality characteristics were seen at all storage temperature, being more pronounced at higher temperature. During storage, ‘Jasmine’ rice presented greater decreases in water content, protein content, sulfhydryl content, the color parameters L* and a*, and pH, as well as a greater increase in hardness than did ‘Daohuaxiang 2’ rice. The increases in amylose content, b* value, and swelling rate were greater for ‘Daohuaxiang 2’ rice than ‘Jasmine’ rice. The adhesiveness decreased, while the water-absorbing capacity and gelatinization temperature increased for both varieties. While no significant change was observed in the resilience during storage at 15 ℃, a significant increase was found at other storage temperatures (P < 0.05). The elasticity of ‘Daohuaxiang 2’ rice did not significantly change overall, whereas ‘Jasmine’ rice showed a downward trend. The chewiness of ‘Jasmine’ rice was more stable than that of ‘Jasmine’ rice. Taking into account chewiness, peak viscosity, and breakdown, ‘Daohuaxiang 2’ and ‘Jasmine’ rice had the best taste after storage at 37 ℃ for 4 and 6 months, respectively, and the taste value of ‘Jasmine’ rice after storage was higher than that of ‘Daohuaxiang 2’ rice.

Key words: fragrant rice; storage; physicochemical properties; eating quality