研究彙報第二期 ， Page 17-25 ，出版時間：1978-10， 詳細內容

台中地區農會貯藏稻谷品質探討之試驗

作者：宋勳

摘　　要

　　本 試 驗 是 抽 取 台 中 地 區 農 會 之 64 年 Ⅰ 、 Ⅱ 期 作 及 65 年 Ⅰ 、 Ⅱ 期 作 之 貯 存 稻 穀 ， 以 探 討 貯 存 期 及 方 法 對 梗 稻 、 秈 稻 及 長 秈 稻 等 三 種 不 同 類 稻 穀 之 品 質 影 響 。

　　經 試 驗 獲 知 ， 貯 存 稻 穀 之 蟲 蛀 率 及 黃 米 率 隨 貯 存 期 而 增 加 ， 透 明 度 亦 隨 貯 存 期 減 少 ， 袋 裝 貯 存 之 蟲 蛀 率 比 散 裝 貯 存 略 高 ， 但 黃 米 率 遠 比 散 裝 貯 存 少 。 梗 稻 之 蟲 蛀 率 及 黃 米 率 皆 比 秈 稻 及 長 秈 稻 多 ， 秈 稻 與 長 秈 稻 之 蟲 蛀 率 差 異 不 大 ， 但 黃 米 率 以 長 秈 稻 最 少 ， 秈 稻 之 外 貌 比 梗 稻 及 長 秈 稻 差 ， 同 時 食 米 不 具 粘 性 ， 抽 樣 之 長 秈 稻 之 食 米 性 質 與 梗 稻 相 似 ， 但 碾 米 率 比 梗 稻 略 少 。

Study of Rice Grain Quality as Affected by the Storage Methods and Periods in Taichung Area

S. Song

Summary

　　The grain samples were taken from the barn of farmer associations of Taichung district to study the influence of different storage methods and periods on the grain quality. The experiment was conducted on August of 1977. The rice grain samples has been shored since first and second crop of 1975 and 1976. Two storage methods, with or without package, were involved in this test. Three different types of rice grain namely Japonica, short grain Indica and long grain Indica were used. The moisture content, percentage of grain invaded by insects, percentage of grain discoloration, percentage of milled rice, grain appearance and cooking quality were employed for comparison.

　　The percentage of rice grain invaded by insects and percentage of discoloration of grain increased when the storage period had been prolonged. However, the translucency of grain decreased by extended of storage time. The percentage of rice grain invaded by insects was higher as stored with package than without package. However, it was found that the percentage of discoloration of grain was lower as stored without package than with package. Among types of grain, the highest percentage of grain invaded by insects and discoloration of grain were found from the Japonica type. But there were no significant difference of percentage of grain invaded by insects between two Indica types. The lowest of discoloration of grains was obtained from the long grain Indica type. The poor grain appearances and eating quality were found from short grain Indica. However, there were no significant difference between Japonica and long grain Indica. The percentage of milled rice was found slightly higher from Japonica grain than from the other Indica grain. From the above mentioned results, it was indicated that, except the percentage of milled rice, the rice grain of newly improved long grain Indica variety can maintain as good as Japonica variety during the storage.