الفهرس 
Material and methodsOnly 14 pages are availabe for public view
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Abstract
This study was conducted in the laboratory of
Agronomy Department, Faculty of Agriculture at Moshtohor,
Zagazig University, during two successive seasons of 1987
and 1988 to study the effect of some storage methods and
periods on some viability measures, technological charaoteristics
, chemical contents and cooking quality of the
grains of two rice varieties.
This study included 24th treatments which were the
combinations of the two paddy rice cultivars i.e. Giza-172
and IR-28 , four storage methods namely open air , in bags
in closed room,.in nurseries and at the begining of storage
as a control, as well as storage periods for 90 , 180 and
210-days.
The treatments were arranged 1n randomize4 complete
block design with four replicates.
One htmdred fourty two kilograms of grains were taken
:for the study from each of the two paddy rice varieties.
The grains of each variety were divided into three portions
of 100 , 32 and 10 kilograms. The first portion(lOO Kg., ,of
paddy rice) was stored in bags, the second one(32 kg., of
paddy rice) in open air and the third portion was stored
in controlled standard constant environmental conditions
(in nurseriea),as well a8 few samples were taken as e
control for comparison(at the begining of storage method). ”
The three portions of paddy rice were ,stond. for three
periods, namely 90 , 180 and 270-days then used to detrrnine
the effect of storage methods and storage periods on
the following charaoters:-
I. Grain viability and vigour measures of paddy rice :-
1- Grain moisture percentage.
2- Germination percentage.
3- Germination speed.
4- Infection percentage.
5- Fresh and dry weight of ten.seedlings in gm.
II. Technological properties :-
1- Thousand grain weight in gm.
2- Degree of clean.
3- Husk percentage.
4- Husked rice percentage.
5- \Vhole grain(head) percentage.
6- Broken grain percentage.
7- Bran percentage.
S- Germ percentage.
III. Chemical contents 1-
1- Nitrogen content.
2- Crude protein.
J- Phosphorus content.
4- Potassium content.
S- Cx-ude f’:f.be:r.
6- Ash percentage.
IV. Cooking quality :-
1- The increase peroentage in oooked grain weight.
2-The increase percentage in cooked gr-a i.n volume.
The results could be summarized as follows :-
I. Grain viability and infeotions :-
1- Grain moisture peroentage :-
----------------------~-~
Data revealed that the nurseries method gave the lowest
grain moisture oontent, followed by open air method,wherees
bags in closed room method gave the highest grain moisture
percentage.
Increasing storage periods caused a decrease in the
grain moisture percentage. The maximum grain moisture percentage
was obtained by storing paddy rice grains for 90-
days, whereas the minimum one was given at 270-days of
storage.
Giza-172 variety had a higher groin moisture percentage
as compared with IR-28 variety.
The lowest averages of grain moisture percentage were
obtained by storing rice grains in nurseries method for 90-
days period.
2- Germination percentage :-
-----------~------ -
The nurseries •••thod gave the Jd.ghes’t germination
percentage, whereas the lowest one was obtained from the
- --- -_ .._-_._- ----_._~-_._.~---’-_.- . ,,-- ._---
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rice grains stored under bags in olosed room conditions.
There was a oonsiderable decrease in germination
percentage of rice grains stored for 270-days.
IR-28 variety gave higher germination percentage
as compared with Giza-172 variety in both seasons.
Faddy rice grains stored in nurseries for 9D-days
gave the highest germination percentage. whereas the
lowest one was obtaine’ by storing rioe grains in open
air method for 270-days storage period.
3- Germination speed 1- ---------~-~--~--
Germination speed was higher in grains stored in
nurseries, followed by that in bags in closed room. The
lowest value was obtained from grains stored in open air
method.
The germination speed decreased by ~creasing the
storage periods up to 27o-days which gave the minimum
values. The highest germination speed waB obtained by
storing paddy rice grains for 9O-days.
There was no sigrrlf1cant clifference between the
two studied cultivars concerning germination speed..
The nurseriee method gave the highest germination
speed percentage in rice grains store~ for 9o-days •
whereas the lowest one was given under open air method
and 27o-days of storage.
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4- Infection percentage :-
--------------------
Rice grains stored in open air method and in bags in
closed room appeared to have the highest infection percentage,
whereas the lowest one was obtained from nurseries
method.
The maximum values of infection percentage were
obtained when rice grains were stored for 270-days,whereas
the minimum ones were obtained by storing rice grains for
90-days.
Rice grains of Giza-172 cultivar had higher infection
percentage as compared with IR-28 cultivar.
The interaction between storage methods and cultivers
was significant in one season only. The maximum infection
percentage was recorded ~ rice grains stored in bags in
closed room for 270-days,whereas rice grains stored in
nurlleriesfor 90-days gave the lowest infection percentage.
5- The fresh and dry weight o~ ten seedlings in gm.:_ -----------------------------------------
The ma:x1mwnaverage valus of fresh and dry weight
of ten seedlings were obta1Ded from storing paddy rice
grains in .DUftI8r1es -tbod.followed by that in open air
method in both seasons. ~ minimum ones were observed
when rice grains were store. in bags in closed room method.
The highest reduot101lof fresh and dry weight of ten
seedlings was observed by rice gra1D8 stored :tor 27C-days.
The differenoes between the averege values of ten
seedlings fresh weight of the two studied cultivars were
not significant in both seasons. Vfueress, the ten seedlings
dry weight of Giza-l72 cultivar was significantly higher
as compared with IR-28 cultivar.
The highest values of ten seedlings fresh and dry
weight were obtained by rice grains stored in nurseries. for
90-days. Whereas, the minimum ones were recorded by storing
in bags in closed room for 270-days.
II. Technological properties 1-
1- lOOO-grain weight(gm) :-
---------------~------
The highest lOOO-grain weight was obtained by atoring
rice grains in nurseries. metho~.followed by that stored in
bags in closed room. Whereas, the lowest ones were given
from grains stored under open air conditions.
Length1ning storage period caused a considerable reduce
in lOQO-grain weight. ~e highest 108S in lOOo-grain weight
ViBS observed in grains stored :lor27o-days. However, the
lowest one was obtained in that stored for 9o-days.
Giza-172 cultivar appeared to have higher l.OOo-grain
weight than m-28 oult:1T8r.
The interaction between storage methods and periods
was slgnj.:ficant with regard to lOCO-grain we~t. The
maximum value of looo-gretn weight was obtained in grains
stored in nurseri.es me1ihod._.~or.9O-d&1JIe. lIeamrh1.J.e , the
minimum one was obtained from that stored in open 8~
method for 270-days.
Regarding, the interaction between storage periods
and cultivBrs, the lOaD-grain weight of Giza-172 cultivar
was higher under different storage periods than those of
IR-28 cultivar.
Concerning, the effect of interaotion between storage
methods and cultivars, grains of G1Z8-172 cultivar stored
in nurseries ”gave the highest gbVfJ the -highest·weight as
compared with IR-28 cultivar.
2- Degree of clean :- -----------~----~
The highest degree of clean was observed -in J:’ice
grains stored in nursries, followed by that stored in bags
in closed room. The lowest degree of clean was obtained
from rice grains stored in open air method in both seasons.
Degree of clean significantly decreased by increasing
the storage periods from 9.0 to 270-days in both seasons.
The maximum degree of clean was obtained at 90-days. whereas
the minimwn one was obtained at 270-days period.
Degree of clean in the two studied cultivare varied
in the two seasons. G1za-172 variety was superior in the
first season, whereas IR-28 oultivar was superior in the
second one.
With regard to the interaction effect the highest
degree of clean was obtained when paddy rice grains were
The lowest one was recorded in rice grains stored in bags
in closed room method for 270-days storage period.
J- Husk percentage 1- ---------~-----~-
The minimum value of husk percentage was obtained by
storing paddy rice grains in nurseries method.as compared
with the other storage methods.
The differences between the average values of husk
percentage due to storage periods were significant.
Generally, it could be concluded that husk percentage was
increased as the time of storage increased and this in turn
resulted in an inorease in the loss during storage periods.
Varieties differed in husk percentage. IR-28 cultivar
gave the highest husk percentage as compared .w1th Giza-172
cultivar.
Concerning, the interaction effect, there was a significant
effect. of the interaction between storage periods and
storage methods. as well as storage methods end cultivare
on husk percentage in both seasons.
The highest values of husk percentage were obtained
from rice grains storea in open air method for 27o-days.
Whereas. the lowest one8 were observed in nurseries metho.d
for 9O-days period.
Regard.inS, the inte:racUon effect between storage
me thods and ow.t1vars. the lowest husk percentage was
obtained by storing rice grains of Giza-172 cul tivar in
nurseries method”in both seasons.
4- Husked rice percentage :-
-------------------~--
The differenoes between the average values of husked
rice percentage was significantly increased by storing
paddy rice grains in nurseries method as compared with
other storage methods under study.
By increasing the storage intervals from 90-days to
270-days the average values of husked rice percentage
significantly decreased during the two seasons.The highest
value was obtained by storing rice grains for gO-days ,
followed by that stored for lBO-days. The lowest value was
given under 270-days of storage.
Data revealed that Giza-172 cultivar significantly
surpassed IR-2B oultivar in husked rice percentage in the
two seasons.
With regard to the interac~ion effect on husked rice
percentage the differences between means were significantly
affected by the interaction between storage methods and
storage periods, storage methods and cu! t1vars, as Viell as
storage periods and cultivars. The maximum mean values of
husked rice percentage were obtained by storing peddy rice
grains of G:l.za-172 cult:l.YBrin mtrser:l.es method for 90-days.
5- Whole gra:l.n(head)percent&ge :- -------_ ..•_---- ---
The differences between the whole gra:l.npercentage due
to storage methods were 8:l.gn1.t:l.canTth.e marlmum values
were obtained from rice grains stored in nurseries method
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followed by that stored in bags in closed room. Paddy rice
grains stored in open air method gave the minimum values
of whole grain percentage.
The differeRces between values of wIloIe grain percentage
was significantly decreased by increasing storage
intervals. The greatest value was obtained from rice grains
stored for 90-days in both seasons.
Giza-172 cultivar significantly surpassed I~28 one
in the values of whole grain percentage in both seasons.
The differences between the values of whole grain
percentage were highly significant as affected by the
interaotion between storage methods and storage periods 0
The minimum value!”value was obtained from rice grains
stored in nurseries for SO-days in both seasons.
Also, the interaction between storage methods and
cultivars was sigmficant on whole grain percentage. The
highest value was obtained by G1za-172 cultivar grains
stored in nurseries method.
:Purthermore. the effect of interoction between storage
periods and cultivars an whole grain percentage of rice vms
significant. The marlmtml average value was obtained when
rice grains of Ir-28 cultivar were stored for 27o-days.
6- Broken grain percentage :-
----------- _____ iF J
Storing paddy rice groins in nurseries method gave the
~oweer peroen:tege o~ broken gra:in as cmpared w:l .:th ’the o’ther
storage methods. Hoever, storage in open air method gave
the highest one.
Generally, it was d,lear ,tha.t the percen tags’ of broken
grain increased by increasing storage periods. The maximum
value was obtained after 270-days storage, whereas the
minimum one w~s obtained after 90-days of storage.
Giza-172 cult1var had the lower broken grain percentage
as compared with IR-28 cultivar.
The broken grain percentage was significantly affected
by the interaction between storage methods ~and. 8to~8ge
periods. storage methods and cultivare, as well as storage
periods and cultivare in both sessons. The lowest broken
grain percentage was obtained by storing grains of Giza-172
cultivar in nurseries for 90-days.
7- Bran percentage :-
Storage in nurseries produced the minimum value of
bran percentage in rice grains. The maximum value was
obtained from that stored in open air method.
The bran percentage of stored rice grains significantly
increased by increasing storage periods from 90-days
to 270-days. The lowest value was obtained by storing rice
grains for 90-days.
The bran percentage of Giza-l72 cultivar surpassed
significantly that of IR-28 cultivar in the two ••aaons.
The interaction effect between storage methods and
storage periods gave a significant effect on bran perc~ntage
for 270-days period.
Concerning, the interaction effect between storage
methods and cultivars,the maximum germ percentage was
obtained by storing Giza-172 grains in open air method,
whereas the minimum one was observed in that stored in
nurseries method in both seasons.
III. Chemical contents :-
Results indicate clearly that the chemical contents
were significantly affected by storage methods in both
sessons.
The marlmtun percentage of nitrogen, crude protein,
potassium , crude fiber and ash was obtained by storing
rice grains in nurseries method. Whereas, the maximum
percentage of phosphorus and total carbohydrate was obtained
by storing paddy rice under open air conditions.
The chemical oontents of stored paddy rice decreased
gradually and significantly a8 the storage periods increBsed
from 90 to 27o-days. The highest values were obtained. by
storing rice grains for gO-days period.
Giza-172 cuI tivar showed 8 significant superior1.ty in
all chemical contents under study e: _ total carbohydrate
percentage than ~28 cultivar ~ both seasons.
All the studied chem:l.cal contents except the potassium
percentage and total carbohydrate were significantly affected
by the interaot1on be1iween storage methodS and storage
periods in both seasons. The highest values were obtained
by storing rice grains in nurseries method for 90-days.
IV. Cooking quality :-
1- The increase in cooked grain weightThe maximum increase in cooked grain weight was given
by paddy rice grains stored in nurseries method,which have
the minimum moisture percentage. Whereas,the minimum one
was obtained when rioe grains was stored in bags in closed
room method,which have the maximum moisture percentage.
By increasing storage periods up to 27Q-days the cooked
grain wei~lt increaesd gradually. This increase was true
through the three storage periods in both seasons., as
compared with the control treatment.
The highest increase in weight percentagees during
cooking process was obtained from IR-28 cultivar comparing
with Giza-l72 cult1var.
~The weight of cooked grains was significantly affected
by the interaction between storage methods and storage
periods. The highest increase in weight percentages was
observed in grains stored in nurseries method for 27o-days
in both seasons. whereas the mjnimum one Viasobtained by
storing paddy rice in bags in closed room conditions for
90-days interval.
2- The increase percentage in cooked The ma:x:l.mwn value of increase in cooked grain volwne
was obtained by storing paddy rioe in nurseries method,
followed by that in bags in closed room. The open air
method caused a slight increase in volume as compared
with the control treatment.
The cooked grain volume percentage increased by
increasing storage periods from 90 to days in both
seasons.
IR-28 cultivar gave higher increase in cooked grain
volume percentage than Giza-172 cultivar in both seasons.
Regarding, the interaction effects of storage methods
and storage periods, on oooked grain volume, the maximum
values were obtained from grains stored in nurseries method
for 270-days. On the other hend, the minimum one was given
from the interaction between storage in bags in closed
room method and at 90-days period of storage.
,