Effect of different storage temperatures on the color and flavor quality of brown rice with high moisture content

Brown rice with high moisture content（with a moisture content of 15.0%） is susceptible to environmental factors during the storage process. In order to investigate the effects of different storage temperatures on the color and flavor quality of high-moisture brown rice, high-moisture brown rice was stored at 15, 20, and 25 ℃, respectively for 90 d, and its color, pasting characteristics, volatile flavor substances and taste score values were analyzed during the storage period. The results showed that the color of high-moisture brown rice stored at 15 ℃ for 90 d was bright yellow. Its pasting characteristics changed slowly and with a small amplitude during the storage period, which better maintained the cookability and softness of brown rice. After the storage ended, 36 kinds of volatile flavor compounds were detected, including aldehydes, alcohols, ketones compounds, etc., and the tasting score value still remained at 74 points after the storage ended, which was within the suitable storage range. Therefore, grain storage enterprise can maintain the better quality of high-moisture brown rice within 90 d of storage at 15 ℃. The results of this study provide theoretical support for the safe storage of high-moisture brown rice.