Rice storage methods and key points after the autumn harvest

Paddy Storage

1. Key points for storage

(1) Avoid high temperatures: Exposing paddy to strong sunlight or drying it at relatively high temperatures can increase the rate of cracking and discoloration and reduce its edible value. If paddy is stored in the warehouse at a high temperature, moisture layering and crusting at the top may also occur, leading to heating and mold.

(2) Prevent sprouting and mold: Newly harvested paddy has strong physiological activity, and after being put into the bin it readily undergoes self-heating, causing the grain temperature to rise and leading to condensation and mold on the upper layer of the grain. When the temperature rises in the spring of the following year, condensation and mold also readily occur at the top of the grain pile. At sites in the grain pile where condensation occurs or rain leaks in, because moisture increases, sprouting and rot readily occur, commonly known as sprout rot.

2. Storage methods

Paddy is a grain type suitable for long-term storage. The respiration of paddy is generally relatively high in the 1st to 2nd years of storage, then gradually decreases and tends to stabilize. Paddy is generally stored in warehouses. When putting it into storage, moisture and temperature must be well controlled, with moisture at about 14% and temperature below 25 degrees C.

Rice Storage

1. Key points for storage

After rice loses its protective bran layer, its nutrients are directly exposed to the outside, making it relatively sensitive to the effects of external temperature, humidity, and oxygen. It is highly hygroscopic and carries many microorganisms, so pests and mold can easily harm it directly, and it easily causes nutrients to metabolize faster. In addition, because the fat contained in bran powder is prone to oxidative decomposition to form fatty acids, the acidity of the rice increases. Because of the above adverse factors, the aging and molding speed of rice is relatively prominent. Therefore, rice should be stored at low temperature, and should not be directly exposed to wind or suddenly cooled; it can only be cooled slowly, and should be slowly dehydrated and dried in a low-temperature environment. It should not be dried at high temperature or exposed directly to sunlight.

2. Storage methods

Rice is best stored at low temperature. During storage, the following measures should be taken:

(1) Strictly control moisture: The safe moisture content for rice storage is below 13%. Its safe moisture content can also be adjusted appropriately according to air temperature. When the temperature in summer and autumn does not exceed 35 degrees C, it is below 13%; when the temperature in spring does not exceed 20 degrees C, it is below 14%; when the temperature in winter is below 10 degrees C, it can be relaxed to 15% to 16%.

(2) Remove bran powder and prevent insects and mold: During rice storage, inspections should be carried out frequently. If signs of heating and mold are found, it should be spread out to air in time. When milling rice, bran powder should be removed, and rice put into storage with a lot of bran powder should be cleaned again to improve the stability of rice storage.

(3) Natural low-temperature preservation: To keep rice safe through the summer, the natural low temperature of winter and early spring can be used to lower the temperature and humidity of the rice, and the warehouse should be sealed before summer begins to reduce the impact of high temperature and high humidity on the rice.