Study on Grain Quality Change Law of Different Water Contents‘Yanfeng 47’Paddy Stored at Low Temperature and Quasi Low Temperature

In order to discuss the grain quality change law of paddy stored at low temperature and quasi low temperature, the quality changes of different water contents of ‘Yanfeng 47 ’ paddy stored at different temperatures for 270 days. The fatty acid content, germination rate, fresh degree, husked rice yield, milled head rice yield, yellow-colored kernel and taste value were measured, as well as their correlations were analyzed. The results showed that: ‘Yanfeng 47’ stored at 15～19 ℃ for 270 days could maintain better storage, processing and edible quality.Both fatty acid content and yellow-colored kernel rised with the increase of water content, while fresh degree showed a downward trend. The husked rice yield and milled head rice yield of paddy were negatively correlated with fatty acid content, but positively correlated with fresh degree. The fitting equations of fatty acid content（Y1）,fresh degree（Y2） and milled head rice yield（Y4） with storage temperature（T）, storage time（D） and water content（W）were Y1=0.096T +0.014D +0.788W +2.788, Y2=-1.117T-0.77D-3.604W +165.039, and Y4=-0.424T-0.033D-0.391W+83.864, respectively. Considering the grain storage quality and the economic benefits of grain depots, the long-term storage temperature of Japonica rice should be lower than 19 ℃. Japonica rice with 15.0% water content had higher processing quality.