A study about factors influencing rice palatability based on changes in sensory and physicochemical properties under different postharvest conditions.

Postharvest management plays a key role in determining the end-use quality of rice; therefore, a practical approach to inhibit quality deterioration is necessary. In this study, the effects of postharvest management-drying delay time (DDT) and moisture content after drying (DM) immediately after harvesting, and storage temperatures (ST) and periods (SP) of dried paddy rice-on the physicochemical, quality, and sensory properties of rice were comprehensively analyzed. Germination rate, seed viability, fat acidity, and sensory quality tended to significantly deteriorate with increasing DDT, DM, ST, and SP.

Determination of Optimal Harvest Time of Chuchung Variety Green Rice(®) (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol.

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice(®) (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR.