Effects of long-grain rough rice storage history on end-use quality

Abstract

Rough rice (cv. Cypress) from the 1995 season was harvested, dried, and stored in laboratory-scale studies. Treatments included pre-drying conditions, drying conditions, storage temperatures, and storage durations. Temporary wet storage prior to drying affected cooking properties (p<0.005) and peak viscosity (p<0.005). Drying treatments affected head rice yield (p<0.05), cooking properties (p<0.001), and peak viscosity (p<0.05). Storage temperature was related (p<0.05) to cooking properties and peak viscosity via a second-order relationship. Head rice yield and cooking properties were also affected (p<0.05) by storage duration.