The impact of different storage environments on the nutritional composition and microbial changes of grain
To ensure the quality of grain during storage,the nutritional composition and microbial changes of rice fragrant ja-ponica rice were designed under different temperature and relative humidity environments.The results showed that with the in-crease of storage days,the total starch content decreased and the fatty acid content increased.Moreover,in an environment with a temperature of 32℃ and a relative humidity of 70％,the total starch content decreased faster and the fatty acid content in-creased rapidly,resulting in more nutrient loss;In terms of microbial changes,compared to a storage temperature of 22℃,when the storage temperature was 32℃,the total number of fungal colonies increased by an order of magnitude when stored for 20 or 25 days.From this,it could be concluded that an environment with a storage temperature of 22℃ and a relative humidity of 30％was more conducive to food storage,while in higher storage temperatures and relative humidity environments,food nutrients were more likely to be lost.Therefore,in the storage process of grain,it was recommended to take more measures such as venti-lation and cooling,and closely monitor food quality around 15 days.
万方数据
维普
