CAJ | 학술논문

针对不同储藏条件对大米品质的影响，研究了在不同储藏温度、不同包装条件下大米的品质变化。试验得出，1～15℃的储藏温度有利于大米的保鲜，但综合储藏成本和品质，15℃、RH50％的储藏温度和相对湿度更为合理；包装对大米储藏品质有重要影响，与普通包装组相比，真空组、充气组延缓了大米脂肪酸值的增加、脂肪酶活力的降低以及大米感官品质的下降。研究结果表明，真空包装与充100％CO2包装均能达到大米储藏保鲜的效果。
침대불동저장조건대대미품질적영향，연구료재불동저장온도、불동포장조건하대미적품질변화。시험득출，1～15℃적저장온도유리우대미적보선，단종합저장성본화품질，15℃、RH50％적저장온도화상대습도경위합리；포장대대미저장품질유중요영향，여보통포장조상비，진공조、충기조연완료대미지방산치적증가、지방매활력적강저이급대미감관품질적하강。연구결과표명，진공포장여충100％CO2포장균능체도대미저장보선적효과。
The effect of package and temperature on quality changes of rice during storage was studied.The results showed that it was in favor of rice preservation from 1℃to 15℃,and the optimal temperature and relative atmospheric humidity were 15℃and 50%considering the storage cost and quality.And package had significant impact on the rice quality during storage. Compared with those in CK group,application of vacuum packaging and modified atmosphere packaging helped delay an in-crease in fatty acid content,a reduction in lipase activity and sensory quality of rice during storage.The application of vacuum packaging or modified atmosphere packaging with 100%of CO2 extended the storage duration of rice.