不同品种糙米储藏期间品质变化规律的研究

A Study on the Rate of Change in the Quality of Different Brown Rice Varieties during Storage

为探讨糙米储藏品质的变化规律及其影响因素,选择辽宁地区常见的稻谷品种辽星、盐粳218、田丰202、锦稻201和盐丰407作为实验原料,分别在准低温储藏(20℃)和农户常规储藏条件下储藏一年(2014.12~2015.12),对糙米样品的水分、脂肪酸值、电导率、过氧化氢酶活性、发芽率、品尝评分值和直链淀粉等品质指标进行了跟踪测定,并对测定数据进行相关分析。试验结果表明:随着糙米储藏时间的延长,糙米脂肪酸值和电导率将逐渐增大,而水分、过氧化氢酶活性、发芽率和品尝评分值将逐渐降低;储藏方式以及品种的差异也对糙米储藏品质指标显著影响(p<0.05)。通过综合分析糙米品质指标变化规律,确定田丰202和锦稻201耐储性。并对田丰202的储藏品质指标进行了相关性分析,分析表明可以采用过氧化氢酶、电导率、脂肪酸值和发芽率指标来反映糙米的耐储性。

To investigate the rate of change and factors influencing the quality of brown rice during storage, several rice varieties common in the Liaoning area were selected as experimental materials-Liaoxing, Yanjing 218, Tianfeng 202, Jindao 201, and Yanfeng 407. The moisture content, fatty acid value, conductivity, catalase activity, germination rate, taste evaluation value, amylose content, and other indicators of quality of brown rice samples were assessed and measured at quasi-low temperature（20 ℃） and conventional agricultural storage for 1 year（2014.12~2015.12）. Furthermore, correlation analysis of the measured data was performed. The results showed that with increased storage time, fatty acid value, and conductivity gradually increased, whereas moisture, catalase activity, germination rate, and taste evaluation value gradually decreased. Differences in storage methods and rice varieties also had significant effects on indicators of the quality of stored brown rice（p0.05）. Comprehensive analysis of the changes in brown rice quality indicators revealed that Tianfeng 202 and Jindao 201 are more suitable for storage. In addition, correlation analysis of the storage quality index of Tianfeng 202 was performed, and results showed that catalase activity, conductivity, fatty acid value, and germination rate can be used as indicators reflecting the storage stability of brown rice.