Study On Quality Change In Japonica Rice During Storage

Japonica rice is an essential food consumable in daily life in China.The product has a high commodity rate and the price elasticity of demand is not large.Therefore,the layout of the dominant area of japonica rice must adhere to the basic criteria of market location advantage.In recent years,with the improvement of people’s living standards,the rice consumption of urban and rural residents in China has changed from glutinous rice to glutinous rice.The glutinous rice market is optimistic and has expanded a broader space for the development of japonica rice production.Therefore,it is particularly important to extend the storage period of japonica rice to ensure the storage quality of japonica rice.Through the simulation storage of different varieties of japonica rice,this paper finds the change rule of basic physical and chemical indicators in japonica rice storage,and provides some theoretical basis for creating a better economical and energy-saving efficient rice storage environment.The changes of water content during storage of japonica rice were found by storage at 4℃,25℃ and 35℃.With the increase of storage temperature,the rice varieties of Daohuaxiang 2 and Wuyujing showed different degrees of decline.The trend,in which Wuyu was stored at 35 0 C for 150 d,the moisture content decreased from 12.35%to 12.09%.After storage for 150 d at 35 ℃,the amylose content of Daohuaxiang 2 decreased from 14.75%to 14.42%,and the amylose content of Wuyu was decreased from 13.68%to 13.48%.Temperature is an important indicator of the change in the fatty acid content of rice in storage.After storage at 35℃,the fatty acid contents of Daohuaxiang 2 and Wuyu were both fluctuated,the fatty acid content of Daohuaxiang 2 increased by 11.85%,and the fatty acid content of Wuyuyu increased by 13.61%.The decrease in the content of fatty acids accelerates the progress of these chemical reactions due to the high temperature,resulting in a more intense increase in the fatty acid temperature of the rice.The starch gelatinization characteristics of rice were significantly affected.The peak viscosity of Daohuaxiang 2 was increased at 25℃ for 60 days,and the peak viscosity increased from 2281.0 cP to 2655.5 cP.The reduction value of rice starch No.2 starch at 35℃ for 150 d showed an upward trend.1310.5 cP rose to 1546.0 cP.The disintegration value of Wuyujing increased rapidly to 987.0 cP when stored at 25℃ for 60 d,while the disintegration value of Wuyu in 35℃increased by 439.5 cP during 60 d storage.The effect of temperature on the disintegration value was significant..Scanning electron microscopy showed that the arrangement of starch granules of Daohuaxiang 2 and Wuyujing was changed.With the increase of storage temperature,the arrangement of endosperm cells changed a series,the intercellular section decreased,and the intracellular section increased.More starch granules are gradually exposed,and more of the original radial arrangement is disrupted.Changes in the quality of the food during storage are not a single indicator.In this paper,we studied the changes of physical and chemical indicators in different japonica rice storage processes by different storage temperatures,and learned some rules of quality change during japonica rice storage,which provided some theoretical basis for creating a better economical and energy-efficient high-efficiency rice storage environment.