Determination of Changes Occurrence in Important Physical Properties of Paddy during Early Storage

Abstract

Rice (Oryza sativa L.) is the staple food in Sri Lanka. Knowledge on physical & chemical changes occurring during storage is important for post-harvest handling of paddy as the harvest has to be stored for a considerable period of time before consumption. Freshly harvested paddies of three rice varieties BG 300, BG 352 & AT 362 were taken, cleaned and dried and stored at ambient environmental conditions (RH 70%-80%, Temperature 260C -300C) for four months. Swelling power, water binding capacity & water absorption capacities all varieties were determined in every two weeks up to four months. Swelling power of BG 352, BG 300 & AT 362 varieties were increased from 7.49±0.06 g/g, 7.15±0.10 g/g, and 7.29±0.04 g/g of to 8.43±0.03 g/g, 8.05±0.09 g/g and 7.73±0.05 g/g during four months storage. Hydration properties were also increased and these incremental values after 4 months storage are significantly different from the initial value (p<0.05).