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Rice (Oryza sativa L.) is the most important cereal crop in Sri Lanka since it is the staple food. Paddy is stored for a
considerable period of time before consumption. Amylose and amylopectin contents of rice are very important parameters in
determining eating quality of rice. Freshly harvested paddies of three rice varieties BG 300, BG 352 and AT 362 were obtained. Cleaned
and dried paddy samples were stored at ambient temperature conditions. Amylose content of each rice variety was determined in every
two weeks period during four months storage using simplified assay technique. During 13 weeks storage there is no significant variation
in amylose content. But slight decreasing trend was observed in each variety. 40 weeks old paddy samples of same rice varieties obtained
from same fields showed a significant reduction in amylose content during storage (p<0.05).
