Study On Quality Change Of Paddy During Storage In High Temperature And High Humidity Regions

In order to study the change factors of stored grain quality and its effect, this paperstudies the ecological zone in high temperature and high humidity warehouse storageconditions, different rice producing areas (Jiangxi, Guangxi, Hunan), different type of storageconditions (warehouse, building warehouse), different storage time (June, September, October)of three factors effects of temperature on Rice during storage, water, yellow rice, fatty acidvalue, taste score, the use of system change regular inspection of grain temperature, andregularly on the storage quality indexes of rice. Then, based on these measured data wasanalyzed by Excel software, and analyze the changes of each index, and the difference andcorrelation between different indexes. In order to reduce the loss and delay of rice paddystorage quality deterioration and provide theoretical support, to further improve the level ofenterprise storage management, so as to realize the scientific and reasonable storage of rice.The main results are as follows:(1) with prolonged storage time of rice and aging degree deepening, moisture content,taste score decreased, and fatty acid value of yellow rice content showed increasing trend.(2) synthetic fatty acid value of rice, yellow rice content and taste score analysis changesduring the period of storage, warehouse storage conditions, differences in time and the originof rice has a significant impact on the quality indexes of stored paddy. In the aspect of storagewarehouse, warehouse building warehouse for storage is better than that of rice quality duringstorage maintained; in time, low temperature season into the hot season rice is better thanplacing keep storage quality; in different areas of rice resistant storage, origin Jiangxi rice inthe first year during the storage of fatty acid value increase is relatively large, variation of ricefatty acid value of Hunan origin for storage early upward or downward fluctuation, thenchanged smoothly, then increased slowly. Fatty acid value of rice during storage places ofGuangxi province increased slowly during storage, but the fluctuations. (3) the storage of paddy rice is: not high temperature resistant, easy to deterioration;heating, condensation, mildew, germination; yellow. Through this test, we saw the food goodquality early indica paddy in the south hot and humid conditions, storage variation of qualityfirst year is relatively large, second years, third years of change rate slowed.