Influence of Packaging Materials and Storage Methods on Some Cooking and Eating Quality Characteristics for Some Rice Varieties. | ||||
| Journal of Plant Production | ||||
| Article 7, Volume 8, Issue 3, March 2017, Page 405-409 PDF (204.01 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jpp.2017.39987 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. R. Khatab* | ||||
| Rice Technology & Training Centre, Field Crops Res. Instit., A.R.C., Alex. Egypt. | ||||
| Abstract | ||||
| The present investigation was carried out to study the effect of storage practices (Warehouse, open shed, and silo) and storage packages (jute sacks, paper packs, and plastic sacks) on cooking and eating characteristics, Kernel elongation (%),Gel consistency (mm), Amylose content (%) and cooking time (min) for three rice Egyptian varieties Sakha 102, Giza 179 as short grain varieties and Egyptian Yasmine as a long grain variety for two seasons 2014, 2015. The result show that warehouse storage place was the best among the other storage places since it caused the lowest degradation in cooking and eating quality characters. Sakha 102 was the less affected variety by different storage bags and the lowest deterioration in the cooking and eating quality characters occurred when jute sacks were used. | ||||
|
Statistics Article View: 103 PDF Download: 220 |
||||
