Storage Life and Taste of Rice Unusually Long Term Stored at a Low Temperature
低温长期保存大米的保存期限和口感
基本信息
- 批准号:07660350
- 负责人:
- 金额:$ 1.41万
- 依托单位:
- 依托单位国家:日本
- 项目类别:Grant-in-Aid for Scientific Research (C)
- 财政年份:1995
- 资助国家:日本
- 起止时间:1995 至 1996
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
Quality changes of very long term cold stored paddy were examined. From 1976 till 1994, rice, cultivar NIPPON-BARE,had been cultured and harvested every year at the same paddy field of the Experimental Farm of the University of Tokyo, under a fixed cropping pattern including planting distance and fertilizer application. Paddy was combine harvested after sufficient ripening and sun drying. Paddy had been stored every year in a cold storage at the temperature of 3-5゚C.Qualities of rice, including whiteness of both brown and milled rice, moisture content, germination percentage, fatty acid, amylose percentage, taste index measured by SATAKE-TASTE ANALYZER by means of NIR method, percentage of fungi infected grain and microflola, were examined. Chronologically speaking, germination percentage had kept almost constant for 7 years about 80% or more, however, it decreased rapidly immediately after that period. After ten years storage, the germination percentage fell to zero. Although fatty acid had maintained relatively low value by the effect of cold storage, it increased gradually according to storage term lengthend. Whiteness of brown rice decreased as stored year increased, but that of milled rice did not show apparent trend. Moisture content increased by the influence of low temperature and relatively humid atmosphere in the storage. Taste of rice had significantly got worse as the storage year increased. Fungi infected percentage did not give significant influence on other evaluation factors. Total count of living bacteria was in the order of 10 ^7count/grain at first, and decreased as the storage time passed. Percentage of so-called Red Pseudomonas appointed by IIZUKA and ITOH,to the total living bacteria increased as the storage time passed.
研究了稻谷在极长期冷藏条件下的品质变化。从1976年到1994年,在东京大学实验农场的同一块稻田里,每年都在固定的种植模式(包括种植距离和施肥)下种植和收获水稻品种NIPPON-BARE。稻谷在充分成熟和晒干后进行联合收割机收割。每年将稻谷置于3-5 ℃的冷库中储藏,测定糙米和精米的白度、水分、发芽率、脂肪酸、直链淀粉含量、近红外食味仪测定的食味指数、带菌率和菌落数。从时间上看,种子发芽率在7年内基本保持在80%以上,7年后迅速下降。贮藏10年后,发芽率降至零。脂肪酸在冷藏过程中一直维持在较低的水平,但随着贮藏时间的延长,脂肪酸含量逐渐增加。糙米的白度随储藏年限的增加而降低,精米的白度变化趋势不明显。低温和相对潮湿的贮藏环境使水分含量增加。随着储藏年限的增加,米饭的食味明显变差。真菌感染率对其他评价因子的影响不显著。活菌总数最初约为10^7个/粒,随着贮藏时间的延长而下降。由IIZUKA和ITOH指定的所谓红色假单胞菌占总活菌的百分比随着储存时间的推移而增加。
项目成果
期刊论文数量(0)
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MORISHIMA Hiroshi其他文献
MORISHIMA Hiroshi的其他文献
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{{ truncateString('MORISHIMA Hiroshi', 18)}}的其他基金
Environmental Factors Which Cause Heat Damaged Rice Grain in Silo and Their Mechanisms
造成筒仓米粒热损的环境因素及其机理
- 批准号:
09660282 - 财政年份:1997
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for Scientific Research (C)
A Control System of the Storage for Fresh Commdities by Means of the Combination of a Packet Radio and an Expert System
分组无线与专家系统相结合的生鲜商品仓储控制系统
- 批准号:
01560274 - 财政年份:1989
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
Studies on the Methods to Maintain the Freshness of Horticultural Commodities under the Dynamic Change of Environment
环境动态变化下园艺商品保鲜方法研究
- 批准号:
63304021 - 财政年份:1988
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for Co-operative Research (A)
Accuracy Testing and Evaluation System of Image Data Processing Sizer and Electronic Weight Sizer.
图像数据处理秤和电子重量秤精度测试与评估系统。
- 批准号:
61560276 - 财政年份:1986
- 资助金额:
$ 1.41万 - 项目类别:
Grant-in-Aid for General Scientific Research (C)
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