Research On Storage Quality Changes Of High-quality Indica Liangyou234

In this paper,high quality indica Liangyou 234 was used as experimental research object to study the quality variation of high quality indica Liangyou 234 under different storage conditions,which provided a theoretical basis for the development of high quality indica storage technology.The high quality indica Liangyou 234 with different water content(13.5%,14.5%,15.5%)was stored under different storage temperatures(15oC,20oC,25 oC,30oC,35oC)for 3 years,and the germination rate and yellow rice rate,falling number,soluble amylose content,fatty acid value,gelatinization characteristics,rice taste and other indicators were measured periodically(60d).Then analyze the quality change of high quality indica during storage and the effect of storage conditions on the quality of high quality indica.The results showed that:1.With the prolongation of storage time,yellow rice rate,fatty acid value of high quality japonica rice Liangyou 234 with different water content increased gradually,and the soluble amylose content increased gradually.During the storage period of rice,the difference in the soluble amylose content was significantly significant(P<0.01),and the temperature had a great influence on the soluble amylose content of rice.2.With the prolongation of storage time,the germination rate of high quality japonica rice Liangyou 234 increased temporarily during the post-ripening period,and its germination rate decreased gradually after the completion of the post-ripening period.The falling number gradually increased with the storage time,and the α-amylase activity gradually decreased.Storage temperature and moisture content have a great influence on the physiological and biochemical indexes of rice.The higher the storage temperature,the more obvious the index changes.3.Liangyou 234 with different moisture content is stored at different temperatures,and the pasting temperature is between 75°C and 90°C.With the prolongation of storage time,the pasting temperature,final viscosity and setback of Liangyou 234 slowly increase,and the higher the storage temperature,the more obvious the change.The breakdown of Liangyou 234 rises briefly in the post-ripening stage,and the breakdown gradually decreases with the extension of time.4.Liangyou 234 with different water content was stored at different temperatures.With the extension of time,the hardness of rice increased gradually.The appearance score of rice and the comprehensive score of rice gradually decreased.The storage temperature had a significant effect on the hardness and appearance of rice,and the comprehensive score of rice.The impact is very significant.5.High quality indica Liangyou 234 has significant changes in storage quality under high temperature conditions,and high temperature storage easily leads to poor quality of rice.Therefore,in the storage process of high quality indica,the storage temperature,moisture content and storage time should be strictly controlled to delay the quality and maintain good aging.