Study on the Storage Quality and Microstructural Changes of Brown Rice under Low-Temperature Conditions
The changes in storage quality and microstructure of brown rice with different moisture contents were investigated under low-temperature conditions.Three types of brown rice with different initial moisture contents of 13.5%,15.5%,and 17.9%were studied under two storage conditions:10%O2+90%N2 controlled atmosphere storage and air-natural sealing storage at 15℃.The results showed that,at 15℃,higher initial moisture content led to greater fatty acid values,lower germination rates,lower flavor values,and poorer microstructure in brown rice.Low-temperature controlled atmosphere storage delayed the increase in fatty acid values and the reduction in germination rates,thereby maintaining the quality of brown rice to some extent.This study provides a potential solution for the quality preservation and freshness storage of brown rice.
brown ricelow temperature storageair-conditioned storageinitial moisture contentqualitymicrostructure
万方数据
维普
