Abstract
The physicochemical, cooking, and sensory characteristics of stored rice were measured in order to investigate the quality changes in it after low-temperature storage. The quality of the stored rice was compared to that of the rice stored at ambient temperature (20 ℃, 30%–70% RH) at a 25 d interval during 200 d of storage. The rice was stored in a temperature controller at 4 ℃ for 3 months and later under a simulated condition similar to that of the main rice consumption areas in China (35 ℃, 80% RH and 30 ℃, 70% RH). The results showed that the fatty acid value, b value, and moisture content of rice stored at 35 ℃, 80% RH and 30 ℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature. Higher temperature storage caused a greater water uptake, whereas the dry mass in the residual cooking water notably reduced under the storage at 35 ℃ as compared to that at 20 ℃. Hardness increased and adhesiveness reduced under the storage at 35 ℃ as compared to that at 20 ℃. The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 9
Claim · model-written summary
Fatty acid value increased significantly under the two warm, humid storage conditions.
- Taxon
- rice
Oryza sativae0 - Treatment
- 35 ℃, 80% RH and 30 ℃, 70% RHe0
- Outcome
- fatty acid valuee0
- Direction
- increasede0
- Comparator
- ambient temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fatty acid value, b value, and moisture content of rice stored at 35 ℃, 80% RH and 30 ℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature”
Claim · model-written summary
The b value increased significantly under the two warm, humid storage conditions.
- Taxon
- riceOryza sativae0
- Treatment
- 35 ℃, 80% RH and 30 ℃, 70% RHe0
- Outcome
- b valuee0
- Direction
- increasede0
- Comparator
- ambient temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fatty acid value, b value, and moisture content of rice stored at 35 ℃, 80% RH and 30 ℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature”
Claim · model-written summary
Moisture content increased significantly under the two warm, humid storage conditions.
- Taxon
- riceOryza sativae0
- Treatment
- 35 ℃, 80% RH and 30 ℃, 70% RHe0
- Outcome
- moisture contente0
- Direction
- increasede0
- Comparator
- ambient temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fatty acid value, b value, and moisture content of rice stored at 35 ℃, 80% RH and 30 ℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature”
Claim · model-written summary
The L value decreased under the two warm, humid storage conditions.
- Taxon
- riceOryza sativae0
- Treatment
- 35 ℃, 80% RH and 30 ℃, 70% RHe0
- Outcome
- L valuee0
- Direction
- decreasede0
- Comparator
- ambient temperaturee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“fatty acid value, b value, and moisture content of rice stored at 35 ℃, 80% RH and 30 ℃, 70% RH had increased significantly, whereas its L value had decreased as compared to the rice stored at ambient temperature”
Claim · model-written summary
Higher storage temperature caused greater rice water uptake during cooking.
- Taxon
- RiceOryza sativat0
- Treatment
- Higher temperature storagee0
- Outcome
- water uptakee0
- Direction
- greatere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Higher temperature storage caused a greater water uptake”
Claim · model-written summary
Rice stored at 35 ℃ had less dry mass in residual cooking water than rice stored at 20 ℃.
- Taxon
- RiceOryza sativat0
- Treatment
- storage at 35 ℃e0
- Outcome
- dry mass in the residual cooking watere0
- Direction
- reducede0
- Comparator
- 20 ℃e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“the dry mass in the residual cooking water notably reduced under the storage at 35 ℃ as compared to that at 20 ℃”
Claim · model-written summary
Rice hardness increased at 35 ℃ compared with 20 ℃ storage.
- Taxon
- RiceOryza sativat0
- Treatment
- storage at 35 ℃e0
- Outcome
- Hardnesse0
- Direction
- increasede0
- Comparator
- 20 ℃e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Hardness increased and adhesiveness reduced under the storage at 35 ℃ as compared to that at 20 ℃”
Claim · model-written summary
Rice adhesiveness decreased at 35 ℃ compared with 20 ℃ storage.
- Taxon
- RiceOryza sativat0
- Treatment
- storage at 35 ℃e0
- Outcome
- adhesivenesse0
- Direction
- reducede0
- Comparator
- 20 ℃e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“Hardness increased and adhesiveness reduced under the storage at 35 ℃ as compared to that at 20 ℃”
Claim · model-written summary
Shelf life after shifting from low temperature was reported as 75, 100, and 150 days under three storage conditions.
- Taxon
- RiceOryza sativat0
- Outcome
- shelf lifee0
- Value
- 75 d, 100 d and 150 de0
- Setting
- Chinae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Rice”
e0“The shelf life of the stored rice which was shifted from a low temperature to three storage conditions used in this study was 75 d, 100 d and 150 d, respectively, in the main rice consumption areas of China”
The same questions in other papers
storage · physiology: water · Oryza sativa (rice)Positive and negative results
1 paper in the same direction as this paper · 2 in the opposite direction
- negative
- positive
- positive
humidity · quality: grain · Oryza sativa (rice)Positive and negative results
3 papers in the same direction as this paper · 2 in the opposite direction
- positive
- positive
- negative
2 papers more in this group
See all 6 papers →storage · quality: postharvest · Oryza sativa (rice)Positive and negative results
4 papers in the same direction as this paper · 5 in the opposite direction
- positive
- positive
- positive
6 papers more in this group
See all 10 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.