Changes in Physicochemical Properties of Rice during Storage

Villareal, Ruth M.; Resurreccion, Adoracion P.; Suzuki, L. B.; Juliano, B. O.

doi:10.1002/star.19760280304

Cited by 95 publications

(66 citation statements)

References 21 publications

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“…According to Juliano the variations occur due to aging process become visible at least 3-4 months after harvesting at 15 0 C [8], [11]. Therefore, this result is in line with the studies done by Juliano.…”

Section: Resultssupporting

confidence: 88%

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Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

2017

IJSR

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Rice (Oryza sativa L.) is the most important cereal crop in Sri Lanka since it is the staple food. Paddy is stored for a considerable period of time before consumption. Amylose and amylopectin contents of rice are very important parameters in determining eating quality of rice. Freshly harvested paddies of three rice varieties BG 300, BG 352 and AT 362 were obtained. Cleaned and dried paddy samples were stored at ambient temperature conditions. Amylose content of each rice variety was determined in every two weeks period during four months storage using simplified assay technique. During 13 weeks storage there is no significant variation in amylose content. But slight decreasing trend was observed in each variety. 40 weeks old paddy samples of same rice varieties obtained from same fields showed a significant reduction in amylose content during storage (p<0.05).

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Section: Resultssupporting

confidence: 88%

“…Effects of aging are more prominent in stored non-waxy rice (high amylose) compared to waxy rice [10]. Juliano (1981) stated that minimum three month period is required to observe chemical and physical changes occur due to aging process [11].…”

Section: Introductionmentioning

confidence: 99%

Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

2017

IJSR

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“…Data presented in Table (4) indicated that there was no fixed trend for the effect of storage interval on most of the studied characters except for broken percentage and number of dead and alive insects whereas, means of all other measured traits fluctuated, significantly or insignificantly, with elongation of storage period (Villareal et al, 1976 andDaniels et al, 1998). On the other hand, the three former traits increased with increasing storage duration.…”

Section: Analysis Of Datamentioning

confidence: 96%

The Effect of Aeration and Circulation Treatments on Maintaining Quality of Bulk Stored Paddy Rice

Bary

Khatab

2017

Alexandria Science Exchange Journal

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Bulk storage is, progressively, becoming an important method for paddy rice storage in Egypt. This study was carried out to investigate the role of aeration in maintaining quality of raw paddy rice stored in bulk. Three aeration treatments, i.e., no aeration (control), aeration by using a centrifuge fan and circulation, were tested for a period of six months.Aeration treatments were applied every two weeks. Random samples were drawn from three sections in each bin i.e., upper, middle and lower, at each interval.The results indicated that aeration treatments, sampling sections and sampling dates (storage duration) caused significant changes in the studied characteristics of stored paddy especially, temperature and moisture content of grains. Aeration treatments tended to decrease number of pests in stored rice, thus, maintaining the quality of stored rice throughout the storage period. Significant simple correlation coefficients were, also found between pairs of studied characters such as moisture and 1000 grain weight (0.31*), bran and germ percentage (0.224*), broken percentage (0.207*) and yellow grains percentage (0.302*). However, moisture was negatively correlated with temperature (-0.401**).

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“…Local rice milling factories are unwalled and use a traditional ventilation system of natural wind circulation which allows the stored rice to be easily attacked by freely moving insect pests. Moreover, the factories usually keep rice for a few months to a year to reduce the stickiness of rice 12,22 because non-sticky rice is favoured by Thai people. Rice husks and broken residues are left on the floors or in corners of the premises after daily milling operations and no cleaning is usually done.…”

Section: Introductionmentioning

confidence: 99%

Cleaning Reduces Grain Losses of Stored Rice

Nakamura

Visarathanonth²,

Kengkarnpanich³

et al. 2008

JARQ

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Rice in storage in Thailand is often infested with stored insect pests. Local rice milling factories in this region are unwalled employing a traditional open-air ventilation system and therefore insect pests easily attack the stored rice. The factories keep the rice for a few months to a year and do not usually clean the premises after the milling operation. The unclean environment becomes a suitable habitat for reproduction of insect pests, and consequently insect infestations on rice increase during storage. We set up two rooms (cleaned and uncleaned) to examine the effect of cleaning on stored rice grains. Bags of paddy, brown and milled rice were placed in the two kinds of rooms for one year to observe population dynamics of the insects and infestations caused by the pests on the rice. We found fewer insects in the milled rice than in paddy and brown rice but suggest that cleaning of the storage premises may decrease grain losses on all the types of rice.

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Changes in Physicochemical Properties of Rice during Storage

Cited by 95 publications

References 21 publications

Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

Determination of Changes of Amylose and Amylopectin Content of Paddy during Early Storage

The Effect of Aeration and Circulation Treatments on Maintaining Quality of Bulk Stored Paddy Rice

Cleaning Reduces Grain Losses of Stored Rice

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