Reduction of the quality of rice grains in the husk during the storage in different conditions of humidity and temperature
Camila Fontoura Nunes, Lanes Beatriz Acosta Jaques, Luana Haeberlin, Elton Pilar Medeiros, Ricardo Tadeu Paraginski
Journal Title:Revista Agraria Academica / Agrarian Academic Journal
During storage, several factors interfere with grain quality. Thus, considering this scenario, the objective of this work was to evaluate the effects of different temperatures and storage on technological quality limits during 180 days of paddy rice grains. Evaluations were performed at baseline and every 45 days and after storage. The results indicate that it is possible to store fully dried rice grains at temperatures of 15 and 25 ° C, without the incidence of yellow grains during storage, andthe grains in which it was not performed before storage, it was verified the greater loss of quality when compared to the initial one.