二期作稻穀貯存對食味品質影響之研究

The Storage Influence on Eating Quality for Second Crop Season of Paddy

洪梅珠(Mei-Chu Hong)

《臺中區農業改良場研究彙報》 58期 (1998/03) Pp. 11-19

https://doi.org/10.6956/BTDAIS.199803.0011

摘要

本試驗主要以1995年二期作生產的越光、高雄142號、台稉5號、台稉8號、台稉9號及台中秈10號等六個良質推薦品種為材料，以稻穀形式貯存於準低溫（15℃～18℃）與室溫，探討不同良質品種間貯存性之差異，以作為今後稻米產銷及貯存之參考。結果發現所有參試品種在貯存前白米的pH值在品種間無顯著差異，但米飯的物理性及食味在品種間有差異。六個參試品種中，越光屬於黏度高、硬度小、均衡性大、食味較佳之品種；高雄142號則為黏度較低、硬度較大、均衡性較小、食味較差之品種。準低溫下貯存六個月後，米飯黏度、硬度及食味的退化度不大，品種間也無顯著差異；但在室溫下貯存六個月後，米飯黏度、硬度及食味的退化度變大，且品種間有顯著差異，其中台稉8號及高雄142號之退化度比其他品種大。比較準低溫貯存與室溫貯存間之食味差異時，發現越光、台稉5號、台稉9號在貯存6個月後，室溫貯存者之食味與準低溫貯存者相同；台中秈10號在貯存6個月後，室溫貯存者之食味明顯比準低溫貯存者差；而高雄142號及台稉8號在貯存5個月後，室溫貯存之食味已明顯比準低溫貯存者差。

關鍵字

水稻 ； 貯存 ； 食味品質 ； 二期作

並列摘要

Six high quality rice varieties, including Koshihikali, Kaohsiung 142, Taikeng 5, Taikeng 8, Taikeng 9, and Taichung sen 10, were employed to investigate the storage effect among the varieties. In this study, the paddies of the above varieties harvested on the second crop season of 1995 were stored on the room temperature and low temperature (15℃ to 18℃). The results showed that there were no significant difference among varieties in pH value but there were significant difference among varieties in physical qualities, and palatability before storage. Of the six high quality rice varieties, Koshihikali had higher viscousness and balance qualities, lower hardness, and better palatability. However, Kaohsiung 142 had higher hardness, lower viscousness and balance qualities, and worse palatability. After 6 months of low temperature storage, there were no significant change in viscousness, hardness, and palatability, but all varieties deteriorated in viscousness, hardness, and palatability, in addition, there were significant difference among varieties after 6 months of room temperature storage. Taikeng 8 and Kaohsiung 142 showed a relatively higher deterioration than the other varieties. The performance of palatability of Koshihikali, Taikeng 5, and Taikeng 9 had no difference when stored at room temperature and low temperature after 6 months storage period. However, the palatability of Taichung sen 10 were worse when stored at room temperature than stored at lower temperature after 6 months storage period. The palatability of Taikeng 8 and Kaohsiung 142 performed worse when stored at room temperature than stored at lower temperature after 5 months storage period.

並列關鍵字

rice ； storage ； eating quality ； second crop season