低温储藏稻谷品质变化及其指标差异性分析  

Analysis of change in low temperature storage paddy and the quality indexes

作　　者：董瑞婷[1,2] 陆晖[2] 赵丽芹[1] 杨德池[3] 许楠 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018 [2]国家粮食局科学研究院,北京100037 [3]中央民族大学,北京100081 [4]河北藁城永安国家粮食储备库,河北石家庄052160

出　　处：《粮油食品科技》2011年第6期1-4,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：采用15℃,12.4%、13.2%、14.0%、14.9%、17.0%稻谷五个水分梯度,对储藏140 d稻谷的水分含量、发芽率、降落数值、品尝评分、水分活度进行了分析,采用SPSS13.0统计软件对实验数据进行差异性分析,发芽率与水分活度存在显著的相关关系。分析结果表明稻谷在低温条件下,基本能实现安全储藏140 d。The germination rate, falling number, degustation and water activity of paddy were tested at 15 ℃ for 140 days with paddy moisture content of 12.4%, 13.2%, 14.0%, 14.9% and 17.0%. The differences in the data were analyzed by statistical software SPSS13.0. The germination rate was significantly correlated with water activity. The result showed that paddy could be safely stored at low temperature forl40 days basically.

关 键 词：稻谷 水分 发芽率 水分活度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]