Effect of different temperature on the quality of brown rice with high moisture content

The purpose of this study was to investigate the effects of different storage temperatures on color and taste quality of brown rice with high moisture content (15.0%), and to provide research data for safe storage of brown rice with high moisture content. In this study, high moisture brown rice was stored at 15℃, 20℃ and 25℃ for 90 days, and its color, gelatinization properties, volatile flavor substances and taste score were analyzed during storage. The experimental results showed that high moisture brown rice stored at 15℃ for 90 days was bright yellow in color, and its gelatinization properties changed slowly and in a small range during storage. After storage, 36 kinds of volatile flavor compounds, including aldehydes, alcohols, ketones, etc. were detected, and the taste score remained 74 points after storage, which was in the suitable storage range. Therefore, grain storage enterprises can maintain good quality of brown rice with high moisture within 90 days of storage at 15℃.