不同贮藏环境和时间对大米质量影响的研究（网络首发、推荐阅读）

为研究龙粳31大米在高温高湿普通米桶、高温高湿负压米桶、室温普通米桶和室温负压米桶贮藏期间品质变化的规律，探究贮藏环境和时间对大米质量状况的影响。检测和分析大米外观、脂肪酸值、食味值、直链淀粉、蛋白质、脂肪酸组成和含量、米粉糊化特性等指标，并在贮藏环境和贮藏时间两个维度上对数据进行可视化雷达图分析。结果表明高温高湿和贮藏时间的延长能加速大米品质的劣化，不同贮藏环境和时间对峰值黏度（1 991 ~ 2 859 cP）、最终黏度（2 650 ~ 3 334 cP）、最低黏度（1 459 ~ 2 182 cP）、脂肪酸值（2.74 ~ 32.58 mg/100 g）、油酸（1.12 ~ 1.81 mg/g）、亚油酸（2.68 ~ 3.53 mg/g）和食味值（68.72 ~ 80.30分）等指标具有显著的影响（P < 0.05）。雷达图分析表明，高温高湿普通米桶贮藏大米品质劣化的品质指标主要为脂肪酸值、油酸和亚油酸；高温高湿负压米桶贮藏大米品质劣化的指标主要为峰值黏度和最终黏度；室温普通米桶和室温负压米桶贮藏大米品质劣化的指标为峰值黏度和最低黏度。不同贮藏时间上，峰值黏度和最低黏度呈现出先上升后下降的趋势，脂肪酸值持续升高，油酸和亚油酸含量在贮藏到15天后急剧下降，食味值逐渐降低。综上，短时间（15天）的大米贮藏，负压米桶能更好地保持大米的品质状况；长时间（15天以上）的大米贮藏，普通米桶和负压米桶差异不显著。

Effects of Different Storage Environment and Time on Rice Quality(Online First, Recommended Article)

In order to study the quality variation of Longjing 31 rice in ordinary and negative-pressed rice bucket put in the environment with high temperature and high humidity and room temperature during storage, rice color parameters, fatty acid value, taste value, amylose content, protein content, fatty acid compositions, gelatinization characteristics of rice flour were measured. Two dimensions of rice quality under storage conditions and storage time were analyzed by radar analysis. It showed that high temperature, high humidity and storage time could step up the deterioration of rice quality. Different storage conditions and time had significant effects on peak (1 991~2 859 cP), final (2 650~3 334 cP) and trough viscosity (1 459~2 182 cP), fatty acid value (2.74~32.58 mg/100 g), oleic (1.12~1.81 mg/g) and linoleic acid (2.68~3.53 mg/g), as well as the taste value (68.72~80.30 score) (P < 0.05). The radar map analysis showed that quality deterioration indexes of rice stored in high temperature and high humidity ordinary rice bucket were mainly reflected in fatty acid value, oleic acid and linoleic acid; quality deterioration indexes of rice stored in high temperature and high humidity negative-pressed rice bucket were mainly reflected in peak viscosity and final viscosity; quality deterioration indexes of rice stored in common rice bucket at room temperature and negative-pressed rice bucket at room temperature were mainly reflected in peak viscosity and trough viscosity, respectively. For different storage time, the peak and trough viscosity showed a trend of first increase and second decrease, the fatty acid value increased continually, the oleic acid and linoleic acid contents sharply decreased after storage for a certain time, and the taste value gradually decreased. To sum up, it showed that the negative-pressed rice bucket could better maintain the rice quality for short time (15 days) storage, and there were no significant differences between ordinary and negative-pressed rice buckets for long periods (15 days or more) of rice storage.