为了比较不同储存条件对成品大米垩白程度的影响，以“辽星”粳稻大米为样品，设定10、15、20、25℃以及常温条件等五个温度进行控温、湿度储存实验。经过6个月储存，在所有储存温度条件下，垩白粒率和垩白度均呈上升趋势，且温度越高，上升幅度越大；低温条件下，垩白粒率和垩白度的增加幅度较小。25℃条件下变化明显，垩白粒率由6．1％上升到22．6％，垩白度由2．2％上升到5．7％。粳稻大米的垩白粒率和垩白度与储藏时间呈现显著的相关性。%The effects of different storage conditions on milled rice chalkiness were compared. The sample Japonica rice Liao Xing was stored at 5 different temperature levels,10 ℃,15 ℃,20 ℃,25 ℃ and room temperature,respectively. The results showed that in all of the tests the chalky rice rate and chalki-ness degree were all in the trend of increase after 6 months. As the storage temperature increased,the value of chalky rice rate and chalkiness degree increased faster,while the increasing extent less at lower temperature. At 25℃,chalky rice rate changed obviously from 6. 1% to 22. 6%,chalkiness degree from 2. 2% to 5. 7% . The results indicated that chalky rice rate and chalkiness degree were significant corre-lation with storage time.
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