• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.158-163
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• 1999

The quality change of black rice during storage at $20^{\circ}C$ was measured to determine a packaging material for black rice storage, using polyethylene film (PE), polypropylene film (PP) and laminated film with PE and PP (PE/PP). Water activity of black rice was 0.642 at initial time and changed little in 8 months during storage at $20^{\circ}C$. Acidity of black rice was 25 mg KOH at initial time and was the lowest, 33.16 mg KOH, within PE/PP of 0.10 mm in thickness in 8 months during storage at $20^{\circ}C$. L, a and b values, hunter color value of black rice were not changed significantly in all packaging materials during 8 month storage. Hardness of the black rice was increased a little, but changed the smallest in PF/PP and the largest in PE with 0.05mm in thickness in 8 months. During storage, hexanal content was increased the smallest in PE/PP and the largest in 0.05 mm PE. Among fatty acid of black rice, linoleic acid was changed the smallest in PE/PP and the largest in 0.05 mm PE. In conclusion, PE/PP was better for the storage of black rice than PE and PP.