Effect of Storage Period and Temperature on the Characteristics Related with Rice Quality
2006
Ha, K.Y. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea), E-mail: [email protected] | Park, H.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Ko, J.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, C.K. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Choi, Y.H. (National Institute of Crop Science, RDA, Suwon, Republic of Korea) | Kim, K.Y. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea) | Kim, Y.D. (Honam Agricultural Research Institute, NICS, RDA, Iksan, Republic of Korea)
This study was carried out to investigate physiochemical properties and factors related with eating quality in the rice and paddy rice with different storage methods. As storage period was longer and temperature was higher, the b values of chromaticity and degree of fatty acid were increased, and the b value of room temp. was higher than that of low temp. In the varieties, the b value of Samcheonbyeo was the highest among varieties. also b value of Gancheokbyeo and Sae-gyehwabyeo were more increased than those of Dongjinbyeo and Hojinbyeo.
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