Tempo de armazenamento e qualidade física, química e culinária de grãos de arroz de terras altas

Abstract

The quality of rice grains (Orysa sativa L.) is crucial for both the acceptance by the consumer market and industry, as well as the value added to the product. With constant consumption and harvesting within a period established by the planting season, the storage of rice grains is necessary. Thus, the objective of the present study was to study the influence of storage time on the physical, chemical and culinary characteristics of highland rice grains of strains belonging to the advanced test of genetic improvement, called Crop Value and Use (VCU). ), of the Highland Rice Improvement Program of the Federal University of Lavras, in partnership with EMBRAPA and EPAMIG. Sixteen strains and two controls were evaluated in the environments of Lavras-MG and Lambari-MG, 2017/2018 crop. The experimental design was randomized blocks with three replications. After harvesting, the grains were dried naturally with subsequent cleaning, and the first evaluation was performed on a grain sample. Subsequently, the grains were stored in a cold chamber with 13% humidity and 10 oC temperature, in paper bags containing 100g of sample from each plot, in a total of samples referring to five evaluations performed at zero, three, six, nine and twelve months after harvest. Grain income characters after processing, whole grain yield, one thousand grain weight, cooking time, gelatinization temperature, gravimetric yield and volumetric yield were evaluated. It seems that the storage of rice grains before processing and marketing lead to an improvement in cooking quality, however, even keeping the weight of grains stable throughout the storage period, under the conditions under which this study was conducted. , there is a significant reduction in grain income and whole yield, decreasing industrial quality and economic return to the producer.