Abstract: 【Objective】 To provide data support and a theoretical basis for small packaging rice preservation, rice was packaged in different ways. Edible quality (texture quality, pasting properties) and volatile components of rice were measured during storage, through judging the changes of rice quality, the suitable packaging method was used to carry on the preservation of rice. 【Method】In this study, “No. 99japonica rice” was used as the experimental materials. Rice were packaged in woven, natural airtight anoxia and vacuum and stored in artificial climate chamber at temperatures of 15℃, 25℃, 30℃ under 60% RH for 180 d. Edible quality and volatile components were analyzed per month. 【Result】With the extension of storage time, the elasticity and recovery of cooking rice decreased gradually, and the hardness and adhesion showed a trend of first increasing and then decreasing. The setback value increased gradually while the breakdown value first increased and then decreased, thermal paste stability became worse and easy to aging with the extension of storage time under three types of packing. There were 41 kinds of volatile compounds in fresh rice were detected, including hydrocarbons, alcohols, aldehydes, ketones, esters, organic acids and heterocyclic compounds. The content of aldehydes could be used to evaluate the taste and freshness of rice. The content of aldehydes in rice by woven bag was the highest after 180 d of storage, which accounted for more than 20% of the volatile constituents, followed by natural airtight hypoxia packaging, and there was minimum content of aldehydes in rice by vacuum packaging. 2-pentyl furan was oxidation product of linoleic acid which was only 0.30% in fresh rice, however, the content rose sharply by woven bag with the extension of storage time. The contents of aldehydes and 2-pentyl furan were greatly influenced by packaging methods, the order of the preservation effect was vacuum＞natural sealed hypoxia＞woven bag. However, storage quality of rice had also deterioration in high storage temperature even with vacuum packaging. 2-pentyl furan was detected in every period under three types of packing, hexaldehyde content in woven bag, natural sealed hypoxia and vacuum packaging was 1.82%, 1.55%, 1.16%, respectively. aldehyde C-9 content in woven bag, natural sealed hypoxia and vacuum packaging was 4.75%, 3.94%, 2.77%, 2-pentyl furan content in woven bag, natural sealed hypoxia and vacuum packaging was 2.27%, 1.85%, 1.43%, respectively. Thus it was deduced that woven bag packaging of rice produce more apparent the peculiar smell of the oil oxidation and aging is the worst, followed by natural airtight hypoxia packaging. Vacuum can effectively delay the rate of aging rice quality.【Conclusion】Deterioration is inevitable during the storage process. In the respect of hardness, elasticity, viscosity, resilience and gelatinization properties, rice quality after storage was inferior than fresh rice. Vacuum packaging was beneficial to rice for rice storage can effectively delay the rice deterioration. The content of aldehydes can be used to evaluate the freshness of rice. Aldehyde content in three types of packing both grew after 180 d of storage, with aldehyde content increased significantly in woven bag packaging. Aldehydes volatile components in rice, hexanal, nonanal and 2-pentyl furan can reflect the rice storage quality.

Key words: rice, packaging, pasting properties, cooking quality, volatile components