Long-term storability of rough rice and brown rice under different storage conditions

Abstract

Two storage tests (4 years for Kirara 397 and 3 years for Yumepirika) were carried out to investigate long-term storability of rough rice and brown rice under three storage conditions. Super-low temperature storage (below ice point) maintained physiological properties and eating quality of rough rice and brown rice at levels similar to those of raw materials after 2 years of storage. Low temperature storage (below 15°C) minimized the rate of quality deterioration for Kirara 397 but not the rate of quality deterioration for Yumepirika. The results indicated that rice variety also affects the storability of rice. Seed vitality of rough rice and brown rice in room temperature storage showed only minor changes for a period of 10 months.