Abstract
We investigated the freezing temperatures and extents of freezing injury of rice samples with various levels of moisture content, and we also investigated the effects of a temperature below ice point during long-term storage on the physiological properties of rice. Rice with a moisture content of less than 17.8% did not freeze even at a temperature of –80°C. There is thereforeno need for concern about freezing of rice stored at temperatures below ice point in farm silos during winter. Low temperature and low moisture content minimized the physiological activities in rice and hence the deterioration of rice quality.
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Claims 3
Claim · model-written summary
Rice below 17.8% moisture did not freeze at –80°C.
- Taxon
- Rice
Oryza sativae0 - Treatment
- –80°Ce0
- Outcome
- did not freezee0
- Qualifier
- less than 17.8%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Rice with a moisture content of less than 17.8% did not freeze even at a temperature of –80°C.”
Claim · model-written summary
Low temperature and moisture minimized physiological activities in rice.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperature and low moisture contente0
- Outcome
- physiological activitiese0
- Direction
- minimizede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature and low moisture content minimized the physiological activities in rice and hence the deterioration of rice quality.”
Claim · model-written summary
Low temperature and moisture minimized deterioration of rice quality.
- Taxon
- riceOryza sativae0
- Treatment
- Low temperature and low moisture contente0
- Outcome
- deterioration of rice qualitye0
- Direction
- minimizede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Low temperature and low moisture content minimized the physiological activities in rice and hence the deterioration of rice quality.”
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