Abstract
Changes of pH, electric conductivity, total sugar content and water soluble dry matter content of rice during storage of rough rice threshed with various revolutions were studied. The results obtained are as follows:
1) pH values of the rice samples threshed with high revolutions were smaller than those with low revolutions and decreased very much during storage.
2) Electric conductivity of rice threshed with high revolutions was higher than that threshed with hands and low revolutions.
3) Water-soluble dry matter content and total sugar content were lower in the samples threshed with a machine than in the samples threshed with hands. This difference became greater during storage.
4) When rough rice samples were stored at a room temperature (10-16°C) and in 40-50 % of relative humidity, rice quality remained relatively unchanged.
5) Storage at 23°C and in 80% of relative humidity of rough rice samples threshed with a threshingmachine easily resulted in a further decrease in rice quality.
6) In these cases the quality of rice threshed before drying was lower than that threshed after half-drying.
