Influence of Different Storage Methods on Taste Value of Northern Quality Rice Varieties

[Objective]To ensure taste of rice and study influence of different storage methods on taste value of northern quality rice varieties. [Methods]Three quality rice varieties in Liaoning Province were selected,treated by different storage methods for 11 months,and the taste was tested with SATAKE taste testing device imported from Japan. [Results]There were significant differences in the taste between 3 rice varieties. For taste value,Yueguang was 65-85,Yanjing No. 48 was 61-80,and Liaoxing No. 1 was 50-69. Liaoxing No. 1 had higher variation coefficient from cold storage of polished rice than from vacuum cold storage. For other storage methods,the fluctuation of taste value was cold storage rice cold storage vacuum rice cold storage polished rice ordinary polished rice ordinary vacuum rice. In other words,the taste value of rice had slight fluctuation at lower storage temperature and in the rice form. [Conclusion]This study is expected to provide certain reference for proper storage of rice.