Rice storage under controlled conditions: Changes in its physicochemical and functional properties

Preserving the Essence: Exploring the Impact of Controlled Storage on Rice's Physicochemical and Functional Properties 

Rice is the world's second most consumed staple, trailing only wheat. It is prominent in daily diets in Ecuador, averaging 43 kg per capita between 2014 and 2019. In Latin America, most consumers expect firm, granular grains that cook well. Grain quality encompasses these traits, which are indispensable for marketing rice.

Freshly harvested rice often lacks these desired attributes, so after harvest, the grains are stored in silos or sacks for at least six months to improve both their yield and textural qualities when cooked. However, inadequate storage conditions, usually carried out by small rice producers, jeopardize these desirable changes in the rice grain due to increasing risks of pest attacks and microbial contamination, which may result in high-quality losses.

The Secret Recipe for Storage: How Temperature and Air Unveil Rice's Hidden Virtues

A study developed by researchers from the Escuela Superior Politécnica del Litoral ESPOL (Guayaquil—Ecuador) in collaboration with the University of Guelph (Guelph—Canada) confirms that storage temperature and exposure to different air conditions significantly impact rice's chemical composition, gelatinization degree, water absorption capacity, and texture after the cooking process.

Proper rice storage has a notable advantage: it forms the amylose-lipid complex, which the correct application of temperatures and exposure to air can achieve. This process is crucial to avoid excessively soft rice after cooking and instead improves quality attributes desired by consumers, such as hardness and increased water absorption capacity during cooking.

Results suggest that controlled storage at different temperatures and air conditions can notably enhance cooked rice quality, offering farmers practical strategies for increased yield and improved texture after cooking while minimizing pest contamination risks.