Although storage rice of rice is suitable for long-term storage, it will reduce the value of food once exposed to intense sunlight or dried at a higher temperature. The newly harvested rice has strong physiological activity, easy to produce self-heat after warehousing, so that the grain temperature rises, leading to condensation on the upper layer. In the spring of the following year, the temperature has risen, and it is easy to cause mildew due to increased water content. The respiration of rice is generally high in the first 1 to 2 years of storage and gradually decreases afterwards. Therefore, when rice is stored in warehouses, the moisture content must be controlled at about 14% and the temperature should be below 25°C. The storage of rice loses the rice nutrient in the chaff protective layer and is exposed directly to the outside. It is affected by the outside temperature, humidity and oxygen, and has strong hygroscopicity, a large amount of bacteria, and is vulnerable to pests and molds, thereby accelerating the nutrients. Metabolic loss. The fat contained in lotus root starch is easily oxidatively decomposed to form fatty Acids, which causes an increase in the acidity of the rice. Under the influence of the above two factors, the aging and mildew of rice will accelerate. Therefore, rice should be stored at low temperature, not directly blowing or sudden cooling, not high temperature drying or direct sunlight exposure, but can only slowly cool, slow dehumidification and drying in low temperature environment. Specific implementation should pay attention to the following points: 1. Strictly control the moisture content of rice. The safe moisture content can be adjusted according to the temperature. When the temperature in summer and autumn does not exceed 35°C, the moisture content is controlled below 13%; when the temperature in spring does not exceed 20°C, the moisture content is controlled below 14%; when the temperature in winter is below 10°C, the moisture content can be relaxed to 15% to 16% %. 2. Remove the powder, pest control and mildew. During the storage period of rice, it must be checked and found that there is a sign of heat and mildew, which should be promptly aired. Attention should be paid to the removal of wolfberry powder, and rice that has more glutinous flour should be removed again in order to improve the storage stability of rice. 3. Natural cryogenic storage. In order to make the rice safer in summer, the natural low temperatures in winter and early spring can be used to cool and dehumidify the rice, and close the warehouse before entering the summer to reduce the impact of high temperature and high humidity on the rice. (Zhang Haidong, Binhai County, Jiangsu Province, China-Hong Kong Science and Technology Association
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