The Study On Stability Of Husked Rice In Controlled Atmosphere Storage

China was a big country of rice production, though a huge population, China was also a largeconsumption country of rice and cereal products, thus ensuring rice consumption and storagesecurity had become a strategic task in China. The storage of rice is more particularlyimportant, controlled atmosphere storage of husked rice opened up a new era in storage ofrice in China. Controlled atmosphere storage of husked rice was a new type of storagetechnology, and rational use of abundant renewable resources of N2and CO₂, improving ricestorage to save storage costs, reducing environmental pollution, increasing the granaryefficiently, ensuring national food security and servicing to construction and development ofnational cereals was the main purpose of this experiment.In this study, selected2kinds of rice what were zhou903（Hubei Academy ofAgricultural Sciences） and Crystal3（Henan Academy of Agricultural Sciences）, based on the3kinds of moisture content （13.5%,15.0%,17.0%）,3kinds of storage temperature （18℃,natural temperature,25℃）,3kinds of gas composition （98%N2,40%CO₂, air）, throughorthogonal experimental design fixed9types of controlled atmosphere storage programs,mainly studied the content and quality variation of indica husked rice and japonica huskedrice as following:Husked rice storage quality: color, microbial content, fatty acid value, MDA content,viscosity, volatile substances of husked rice; Husked rice physiological quality: germinationrate, soaking solution conductivity, degree of catalase activity, the falling number; Huskedrice processing quality: milled rate, transparency situation of rice; Husked rice nutritionalquality: amylose content, reducing sugar content; Rice quality: sensory score in rice eatingquality, texture profile analysis, rice cooking quality.In this study, tested and researched above indicators carefully, and dealed with the relatedfactors which impacted quality variation of husked rice by linear regression, analysis ofvariance and orthogonal experimeltal data processing, experimental results showed thatalmostly all initial indicators of japonica husked rice was better than indica husked rice,during storage duration, the japonica husked rice was more affected by the storage duration,storag temperature, moisture content and the atmosphere way, so quality change was morerelatively intense. Experiment also illustrated the storage temperature and moisture content of husked rice was key factors which influenced quality,98%N₂and40%CO₂atmospherestorage to some extent slowed down the deterioration of husked rice quality. Therefore, duringhusked rice storage, reasonably let husked rice storage temperature and moisture contentdown, such as18℃and13.5%，under the conditions, added98%N₂and40%CO₂controlledatmosphere, could make the indica and japonica husked rice had good storage characteristicsduring12months, such as degree of catalase activity still at23.78KOHmg/100g, also sensoryscore in rice eating quality remained at90points or more. Meanwhile, the experiment alsoshowed that the lower storage temperature and moisture content of husked rice was, theaffection of98%N₂and40%CO₂should be more obvious, with storage temperature andmoisture content increased, this effect was less and less. In summary, compared with40%CO₂controlled atmosphere,98%N2controlled atmosphere for fresh is more effective, regularair storage was the worst.