常温储藏对6种优质稻谷品质的影响  

The Influence of Conventional Temperature Storage on the Quality of 6 High-Quality Rice

作　　者：应美蓉 房芳[1] 杜文凯[1] 宁晖[1] 张谷平[1] 王杰 Ying Meirong;Fang Fang;Du Wenkai;Ning Hui;Zhang Guping;Wang Jie(Grain and Oil Products Quality Inspection Center of Zhejiang Province,Hangzhou,Zhejiang 310012)

机构地区：[1]浙江省粮油产品质量检验中心,浙江杭州310012

出　　处：《粮食科技与经济》2021年第1期100-103,共4页Food Science And Technology And Economy

基　　金：浙江省科技重点研发计划(2018C02055)。

摘　　要：以常温储藏1年及未储藏的甬优9号、甬优12号、甬优15号、甬优1540、秀水134、嘉花1号为研究对象,对其进行新鲜度、脂肪酸值、食味品质、发芽率等储藏指标分析。结果表明,在稻谷水分为11.8%~13.4%的条件下,2017年收获的优质稻谷常温储藏1年后与2018年收获的相同品种优质稻谷比较,其新鲜度、食味品质、发芽率有不同程度下降,脂肪酸值上升。籼粳杂交稻谷比粳型稻谷更耐储藏,储藏品质下降最快的是晚粳稻谷秀水134和嘉花1号,其次为粳型杂交稻谷甬优9号和籼粳型杂交稻谷甬优12号,籼粳型杂交稻谷甬优1540和甬优15号各项储藏指标变化幅度最小,耐储性较好。This work analyzed Yongyou 9,Yongyou 12,Yongyou 15,Yongyou 1540,Xiushui 134,Jiahua 1 with or without conventional temperature storage for one year and compared their fresh degree,fatty acid value,cooking and eating quality and germination rate.With rice moisture content between 11.8%to 13.4%,the highquality rice harvested in 2017 was compared with the same variety of high-quality rice harvested in 2018.As a result,fresh degree,cooking and eating quality and germination rate were decreased to various degrees while the fatty acid value increased after one year of storage.The results showed that indica-japonica hybrid rice was more resistant to storage than japonica type rice,and the storage quality of late japonica rice Xiushui 134 and Jiahua 1 declined the fastest,followed by japonica hybrid rice Yongyou 9 and indica japonica hybrid rice Yongyou 12.Indica-japonica hybrid rice Yongyou 1540 and Yongyou 15 had the smallest change and best storage resistance.

关 键 词：优质稻谷 常温储藏 新鲜度 品质变化 脂肪酸值 食味品质 发芽率 

分 类 号：TS210.2[轻工技术与工程—粮食、油脂及植物蛋白工程]