수확후 저장조건에 따른 녹미의 녹색도 변화

Change of kernel-greenness under different storage conditions after harvest in green-kerneled rice

This study was carried to examine the changes in kernel-greenness under different storage conditions in green-kerneled rices, Saedongchalbyeo (Korea) and Hexi41 (China). Rough and brown-rice grains were stored just after harvest under different storage conditions; low (15℃) and room temperature storage, and light and dark storage at 21℃, 24℃, and 27℃. Kernel- greenness was measured by using colorimeter. When the grains were stored in brown rice at room temperature under light condition after harvest, kernel greenness was maintained up to 4 months and gradually faded away until 8 months. However, kernel greenness was maintained up to 10 months storage after harvest at room temperature under dark condition, and up to more than 11 months at low temperature under dark. Rough-rice grains kept the greenness up to more than 11 months regardless of the light and temperature. The higher the storage temperature, the less kernel-greenness when stored in brown rice. Light was the critical factor for degradation of kernel-greenness. For long-term storage of green-kerneled rices, rough-rice storage, or brown-rice storage under low-temperature and dark condition seemed to be desirable for the maintenance of kernel-greenness. This study was carried to examine the changes in kernel-greenness under different storage conditions in green-kerneled rices, Saedongchalbyeo (Korea) and Hexi41 (China). Rough and brown-rice grains were stored just after harvest under different storage conditions; low (15℃) and room temperature storage, and light and dark storage at 21℃, 24℃, and 27℃. Kernel- greenness was measured by using colorimeter. When the grains were stored in brown rice at room temperature under light condition after harvest, kernel greenness was maintained up to 4 months and gradually faded away until 8 months. However, kernel greenness was maintained up to 10 months storage after harvest at room temperature under dark condition, and up to more than 11 months at low temperature under dark. Rough-rice grains kept the greenness up to more than 11 months regardless of the light and temperature. The higher the storage temperature, the less kernel-greenness when stored in brown rice. Light was the critical factor for degradation of kernel-greenness. For long-term storage of green-kerneled rices, rough-rice storage, or brown-rice storage under low-temperature and dark condition seemed to be desirable for the maintenance of kernel-greenness.