Stability Study Of Controlled Atmosphere Storage With N₂on Brown Rice And Its Unsealed After The Storage

Compared with conventional storage, the changes of quality indicators of indica brownrice for120days’ storage at different temperatures（20℃,25℃,30℃,35℃） undercontrolled atmosphere storage with N₂（N₂concentration is above98%） and60days’storage after unsealed were studied. The results show that:Storage quality, along with the extension of storage time and the increase of storagetemperature, the viability, germination rate, and catalase activity of the Indica brownrice are gradually decreased, and then the fatty acid value, conductivity and MDAcontent are gradually increased. At low temperatures, the effects of two storagemethods on indica brown rice quality are not very different. But with increasingtemperature, the viability and germination rate of the Indica brown rice are decreasedsignificantly, the indica brown rice under conventional storage is better than controlledatmosphere storage with N₂. Except the viability and germination rate, the changetrends of other indicators are more obvious under conventional storage. Undercontrolled atmosphere storage with N₂,the change trends of quality indicators aremoderate. In other words, the low temperature can better maintain the quality of indicabrown rice. Controlled atmosphere storage with N₂can effectively slow down theeffect of high temperature on the indica brown rice quality, but not appropriate for thestorage of grain seed.Processing and eating quality, with the extension of storage time and the increase ofstorage temperature, the milled rice rate, viscosity, cooking quality and texturecharacteristics of the Indica brown rice are gradually reduced, and the trends are moreobvious with higher temperature. Similarly, the effects of controlled atmospherestorage with N₂and conventional storage on indica brown rice quality are basicallysame at low temperature. While under high temperature, the changes of the qualityindicators under controlled atmosphere storage are less than conventional storage. Thisshows that the effects of temperature on the changes of indica brown rice processingand eating quality are more significant, compared with the different gas compositionduring storage. To maintain the processing and eating quality of brown rice, lowtemperature had a marked effect, and to slow down the effect of high temperature,controlled atmosphere storage with N₂has better advantages. During the storage after unsealed, the changes of indica brown rice quality are thecontinuation of the trends before unsealed basically. Along with the extension ofstorage time and the increase of storage temperature, the viability, germination rate,catalase activity, and milled rice rate are gradually decreased, the conductivity wasgradually increased, and the change rates of various indicators were significantlyhigher than before unsealed, the changes of quality are more quickly under hightemperature.Therefore, controlled atmosphere storage with N₂and low temperature storage aregood for the quality of indica brown rice. Low temperature storage is the first solutionbecause of its simple work and low cost, and controlled atmosphere storage with N₂can slow down the effect of high temperature on the indica brown rice quality. Butbrown rice after unsealed should not continue to storage, should to process and saleimmediately, or only storage short-term at low temperatures.