Abstract
A differential scanning calorimeter was used to determine freezing temperature of roughrice. Rice grains with a moisture content of 22.1% froze at about 35C. Rice grains with a moisturecontent of less than 20.8% did not freeze at a temperature of 55C. Incidence of freezing injury ofrice grains was determined by germination rate because grains that suffered from freezing injury didnot germinate. Rice grains with a moisture content of less than 17.8% germinated after being storedat 80C for 11 days. Thus, no grain with a moisture content of less than 17.8% froze at atemperature of 80C. Effects of temperatures between 50C and 25C on physiological properties and qualitycharacteristics of rough rice during four-year storage were investigated. Low temperature maintainedvitality of rice, minimized physiological activities, starch deterioration and rancidity in rice, andconsequently preserved rice quality. Eating quality of rice stored at temperatures less than 5C forfour years was the same as that of newly harvested rice. These results indicate that preservation ofrough rice quality for several years is possible by storing rice at an average temperature below 5Cduring storage. A new on-farm rice storage technique at temperatures below ice point by usingnatural fresh chilly air in winter has been in practical use in Hokkaido, the northernmost island ofJapan, in recent years. Twenty-six grain elevators have been constructed in Hokkaido since 1996.The storage capacity of rough rice in 2004 was 115,000 t.
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Claims 9
Claim · model-written summary
Rice grains froze under the stated moisture and temperature conditions.
- Taxon
- Rice grains
Oryza sativae0 - Outcome
- frozee0
- Value
- 35Ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice grains with a moisture content of 22.1% froze at about 35C.”
t0“Freezing Injury of Rough Rice”
Claim · model-written summary
Rice grains did not freeze under the stated moisture and temperature conditions.
- Taxon
- Rice grainsOryza sativae0
- Outcome
- did not freezee0
- Value
- 55Ce0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice grains with a moisturecontent of less than 20.8% did not freeze at a temperature of 55C.”
t0“Freezing Injury of Rough Rice”
Claim · model-written summary
Rice grains germinated under the stated moisture and temperature conditions.
- Taxon
- Rice grainsOryza sativae0
- Outcome
- germinatede0
- Value
- 11 dayse0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice grains with a moisture content of less than 17.8% germinated after being storedat 80C for 11 days.”
t0“Freezing Injury of Rough Rice”
Claim · model-written summary
Low storage temperature maintained rice vitality.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperaturee0
- Outcome
- vitalitye0
- Direction
- maintainede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature maintainedvitality of rice, minimized physiological activities, starch deterioration and rancidity in rice, andconsequently preserved rice quality.”
Claim · model-written summary
Low storage temperature minimized rice physiological activities.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperaturee0
- Outcome
- physiological activitiese0
- Direction
- minimizede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature maintainedvitality of rice, minimized physiological activities, starch deterioration and rancidity in rice, andconsequently preserved rice quality.”
Claim · model-written summary
Low storage temperature minimized rice starch deterioration and rancidity.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperaturee0
- Outcome
- starch deterioration and ranciditye0
- Direction
- minimizede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature maintainedvitality of rice, minimized physiological activities, starch deterioration and rancidity in rice, andconsequently preserved rice quality.”
Claim · model-written summary
Low storage temperature preserved rice rice quality.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperaturee0
- Outcome
- rice qualitye0
- Direction
- preservede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature maintainedvitality of rice, minimized physiological activities, starch deterioration and rancidity in rice, andconsequently preserved rice quality.”
Claim · model-written summary
Eating quality after four years below 5C matched newly harvested rice.
- Taxon
- riceOryza sativae0
- Treatment
- temperatures less than 5C forfour yearse0
- Outcome
- Eating qualitye0
- Direction
- the samee0
- Comparator
- newly harvested ricee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Eating quality of rice stored at temperatures less than 5C forfour years was the same as that of newly harvested rice.”
Claim · model-written summary
The authors conclude rough rice quality can be preserved for years below 5C.
- Taxon
- riceOryza sativae0
- Treatment
- average temperature below 5 Ce0
- Outcome
- preservation ofrough rice qualitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“preservation ofrough rice quality for several years is possible by storing rice at an average temperature below 5 Cduring storage.”
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See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.