Methods and key points of storing rice after autumn harvest

Rice storage

1. Points for attention in storage

① avoid high temperature: when rice is exposed to strong sunlight or dried at higher temperature, it can increase waist burst rate and discoloration and reduce edible value. When the rice is stored at high temperature, it may also produce water stratification and topping, which may lead to fever and mildew.

② should prevent sprouting and mildew: the newly harvested rice has strong physiological activity and is easy to self-heat after entering the warehouse, which increases the grain temperature and causes mildew in the upper layer of the grain temperature. When the temperature rises next spring, the top of the grain pile is also prone to dew and mildew. Grain heap condensation or leakage of the part, due to the increase in moisture, prone to bud mildew, commonly known as bud rot.

2. Storage method

Rice is a kind of grain suitable for long-term storage. The respiration of rice was generally higher in the first to second year of storage, and then decreased gradually and tended to be stable. Rice is usually stored in a warehouse. When entering the storage, the moisture and temperature should be controlled properly, the moisture content is about 14%, and the temperature is below 25 ℃.

Rice storage

1. Points for attention in storage

After the rice loses the shell protective layer, the nutrients are directly exposed, which is sensitive to the effects of external temperature, humidity and oxygen, has strong hygroscopicity, carries a large amount of bacteria, pests and molds are easy to harm directly, and it is easy to accelerate the metabolism of nutrients. In addition, the fat contained in bran powder is easy to oxidize and decompose to form fatty acids, which increases the acidity of rice. Due to the existence of the above adverse factors, the aging and mildew rate of rice is more prominent. Therefore, rice should be stored at low temperature, not directly or suddenly, but only slowly, and slow precipitation and drying in low temperature environment, not high temperature drying or direct sun exposure.

2. Storage method

Rice had better be stored at low temperature. The following measures should be taken during storage:

① strictly controls moisture: the safe moisture of rice storage is less than 13%. Its safe moisture can also be appropriately adjusted according to the air temperature, which is less than 13% in summer and autumn when the temperature does not exceed 35 ℃, less than 14% in spring when the temperature does not exceed 20 ℃, and can be relaxed to 15% 16% in winter when the temperature is below 10 ℃.

② remove bran powder, prevent insects and mildew: Rice should be checked frequently during storage. if there is a sign of fever and mildew, it should be spread out in time. Bran powder should be removed when dropping out of rice, and rice with more bran powder should be re-cleared in order to improve the stability of rice storage.

③ natural low temperature storage: in order to make rice safe over the summer, we can make use of the natural low temperature in winter and early spring to cool and wet the rice, and seal the warehouse before summer to reduce the impact of high temperature and humidity on rice.