貯藏方式對稻谷倉儲期間品質之影響

Studies on the Effects of Storage Conditions on Rice Quality during Storage

宋勳(S. Song) ； 洪梅珠(M. C. Hong)

《臺中區農業改良場特刊》 13號 (1988/11) Pp. 269-281

https://doi.org/10.29563/ZHWHGX.198811.0001

摘要

利用73年2期作及74年1期作收穫之稻谷－臺農67號及臺中秈3號為材料，探討不同貯藏方式之稻谷在貯存期間之米質變化，以供今後稻谷貯存之參考。結果發現貯藏方式對糙米率、完整米率、粗蛋白質含量及直鏈澱粉含量之影響不大。白米的透明度則隨貯存期的延長而變差，一般袋裝的透明度比散裝佳，臺農67號受影響的程度比臺中秈3號大。白米的黃變米率隨貯存期的延長而增加，以低溫貯存的黃變米率最低，而以無抽風設備之散裝貯存者最高。白米之碱性擴散程度、膠體展流長度及食味品質等均隨貯存期之延長而降低，其中以低溫貯存之變化最小，袋裝貯存次之，無抽風設備之散裝貯存最差。

並列摘要

Two varieties of rice, Tainung 67 and Taichung Sen 3 which were harvested in the second crop of 1984 and first crop of 1985, respectively were adjusted to 13% of moisture content, then were stored at the barns of Huaton, and Tyanchung Farmer's Association. The stored rice grains were sampled to study the effect of storage conditions on the grain qualities. The results showed that there was almost no change in percent brwon rice, percent head rice, amylose and crude protein contents during the storage. However, the translucency of grains was found to be decreased in parallel with the length of storage time. Those stored in sacks showed the better translucency than stored in bulk after the similar length of storage. The percentage of discolored grains increased in parallel with the length of storage period. The smallest value of discolored grain was resulted when the rice was stroed under the cold storage condition. The opposite was ture when they were stored in bulk without air circulating fan. The values of alkali spreading, gel consistency and eating quality decreased with the prolongation of storage period. Those stored in cold storage room showed the best cooking and eating qualities but those stored in bulk without air circulationg fan showed the worst qualities of cooking and eating.