Effects of different storage containers on long-term storage of milled rice
1985
Singhagajen, S. | Naewbanij, M. (Department of Agriculture, Bangkok (Thailand). Storage and Processing Section)
Samples of rice stored for six months in jute sacks and ceramic jars, when cooked, had an off-odor. Samples of brown and milled rice stored in vacuum bags had free insect-damaged kernels up to the 11th month and only a slight change in aroma was noted. The degree of whiteness of milled rice in all containers gradually declined with six months and stayed constant for the remaining storage period. Milled rice samples from polythene bags, vacuum bags, ceramic jars, and jute sacks were observed for relative whiteness. A negligible amount of insect-damaged kernels was observed in brown rice stored in all containers for up to five months. However, beyond this period the number of insect-damaged kernels increased rapidly. Brown rice kept in ceramic jars, jute sacks and polythene bags was badly infested after eight months. Futhermore, brown rice in the ceramic jar and in polythene bags gained moisture excessively after six months of storage. The results indicate that milled rice can be stored for up to six months and brown rice for only five months in jute sacks, polythene bags and ceramic jars. For longer periods, rice should be stored in a vacuum bag.
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