Post-harvest Drying of Fresh Rice Grain and Its Effects on Deterioration of Lipids during Storage(Food & Nutrition)

概要

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Fresh rice grains were dried after harvest by three different drying methods (natural, dehumidified-air, and heated-air drying), and changes in the lipid contents and lipid metabolizing enzyme activities were investigated after storage at 4℃ and ambient temperature. The contents of triacylglycerols and phospholipids in the grains decreased after 15 months storage at ambient temperature. In the case of heated-air drying at 50℃, the decrease was the largest. However, marked changes were not found in the grains stored at 4℃. Electron micrographs of the spherosome particles showed that some deformation and fusion occurred in the grains with the heated-air drying at 50℃ after 6 and 12 months of storage. However, such changes in spherosomes were distinctly suppressed in the grains dried by the dehumidified-air dryer at 3℃. It is noted from this evidence that the conditions of post-harvest drying of fresh rice grains markedly influence the deterioration of rice grains in storage.
社団法人日本農芸化学会の論文
1990-05-23