Effect of Storage Conditions on Quality of Organic Brown Rice
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Abstract
Organic brown rice production has grown up, especially in the SMEs business. However, the information on storage conditions for organic brown rice is still lacking. Therefore, the objective of this study was to evaluate the effects of packaging type, storage duration, and storage temperature on the storage quality attributes. Organic brown rice samples were packed using a gunny sack (GS, control), polypropylene woven (PP-woven) sack, low-density polyethylene (LDPE), and low-density polyethylene with vacuum-sealed (LDPE+vacuum). These samples then were stored at room temperature (RT) at 32±3 °C and freezer (FT) at -16±1 °C. During storage at both temperatures, lightness, fat content, and flavor likeness were evaluated monthly for five months. During 5 months of RT storage, the lightness of control sample were higher than that at FT storage with some variational changes. Storage temperature, packaging type, and storage duration were mainly and interactive significant effects (P<0.05) on the lightness changes of organic browning rice. At the end of storage regardless storage temperatures, the fat content showed fluctuations of increasing and decreasing. Also, the results reveal that packaging type did not affect fat content. Flavor likeness scores of cooked organic brown rice increased and were higher than initial storage. There was no interactive effects of storage temperature x storage duration on flavor likeness. In conclusion, the storage temperature, storage duration, and packaging type affect physiological qualities of organic brown rice. Therefore, the suitable method to be applied for storing organic brown rice should be considered according to practical factors such as facility availability as well as the managing cost in order to extend shelf life of organic brown rice with minor quality attribute changes.
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