不同储藏条件下糙米保鲜效果的研究

通过对在常温、准低温、气调3种不同储藏方式下糙米与大米的降落值、脂肪酸值、总淀粉含量和糙米发芽率的测定，研究糙米与大米的储藏稳定性和3种储藏方法的保鲜效果．实验结果表明糙米与大米的储藏品质变化因储藏方式不同有一定差异，同一品种准低温储藏优于气调储藏，气调储藏优于常规储藏；而相同储藏条件下的糙米与大米的陈化速度也存在差异，糙米储藏的各项品质指标均好于相同条件下的大米，特别是准低温储藏对糙米的保鲜效果明显，准低温储藏是本课题所选3种储藏方法中最有利于糙米保鲜、延缓品质陈化的技术．

STUDY ON PRESERVATION EFFECT OF BROWN RICE UNDER DIFFERENT CONDITIONS

By determining falling number,free fatty acid value,total starch content and germination ratio under normal temperature,quasi low temperature and controlled atmosphere for brown rice and white rice,preservation stability and effect of brown rice and white rice were studied.It showed that quasi low temperature storage was superior to controlled atmosphere storage,and controlled atmosphere storage was superior to normal storage.Qualities of brown rice under same conditions are better than white rice,especially under quasi low temperature storage.So quasi low temperature storage is the best method to preserve brown rice and prevent rice aging.