籼稻谷带菌量与储藏温度和时间回归方程的研究

通过模拟储藏,研究了温度和时间对储藏籼稻谷水分、细菌量和霉菌量的影响.结果表明:随着温度的升高和时间的延长,符合安全水分的稻谷含水量下降,在15℃、20℃时,细菌量和霉菌量基本维持原来水平,储藏200 d后,稻谷的色泽、气味正常,无霉变、生虫现象,而当储藏温度超过25℃时,细菌量和霉菌量下降,但储藏200 d后,稻谷的色泽、气味不正常,并出现生虫现象,因此低温储藏有利于稻谷水分的保持和延缓细菌和霉菌的生长,减少数量和霉变损失.方差分析和回归方程的拟合表明温度和时间是储藏稻谷细菌量或霉菌量变化的极显著影响因素,并且细菌量或霉菌量与储藏温度和时间呈显著的二元线性关系.

REGRESSION EQUATION ON AEROBIC BACTERIAL AND MOULD COUNT OF INDICA RICE WITH STORAGE TEMPERATURE AND TIME

The effects of different temperature and time on moisture content,aerobic bacterial and mould count of stored indica rice more did safe moisture content paddy decline were investigated by simulated storage.Results:The higher the temperature and the longer the time.The aerobic bacterial and mould count maintained the original level essential,color and smell of cereal was normal,and none of mildew and insect was developed after storage for 200 days at 15℃ or 20℃.While aerobic bacterial and mould count decreased,color and smell of paddy was abnormal,and insect was found over 25℃.Therefore,the low-temperature storage of paddy was conducive to maintaining moisture,slowing the growth of bacteria and mold and reducing loss in number and mildew.Storage temperature and time had a significant effect on the change of aerobic bacterial or mould count of stored paddy by analysis of ANOVA,and the quantity of bacteria or mould of stored paddy had a significant binary linear relationship with storage temperature and storage time by regression equation fitting.