บทคัดย่องานวิจัย

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Rice grain quality changes during short-term post-harvest storage in rough rice.

Shu QingYao; Wu DianXing; Xia YingWu; Gao MingWei; McClung, A.;

Acta Agriculturae Zhejiangensis Year: 2000 Vol: 12 Issue: 1 Pages: 1-5 Ref: 9 ref.

2000

บทคัดย่อ

Rice grain quality changes during short-term post-harvest storage in rough rice.

No obvious changes of rice grain apparent amylose content (AAC), alkali spreading value and milling quality were found during 4 months post-harvest storage of rough rice either at high or low temperature. However, the content of the aromatic component 2-acetic-1-pyrroline (2-AP) dropped quickly, for example, the 2-AP content of cv. Della decreased by 17.8% and 68.1% after 4 months storage at 5 deg C and 35 deg C, respectively. The breakdown and setback of rice starch, which were tested using a Rapid Visco-Analyser(RVA) and expressed in RVA units (RVU), and the hardness and adhesiveness of cooked rice, changed little at low temperature (5 deg C) but significantly at higher temperatures (20 deg C and 35 deg C). After 4 months storage at 35 deg C, the hardiness of cv. Della and Skybonnet increased by 15.7% and 16.4%, respectively, while the adhesiveness decreased by 23.3% and 31.7%, respectively.