Effect of Storage Containers on Nutritional Qualitiy of Indegenous Scented Rice (cv. Gobindabhog)

A storage study was done during 2010-11 and 2011-12 at Rice Laboratory, Department of Agronomy, BCKV, Mohanpur, Nadia, West Bengal, India. The change in mean relative humidity over two years from 71.2 (2-month) to 82.2% (6-month) in the laboratory experiments probably caused a slight increasing trend in moisture content in grain irrespective of storage container used in the study. The variation in material of the containers including their temperature sensitivity, porosity, etc. influenced the moisture content of whole paddy grains at different storage period during both 2011 and 2012. Among containers (viz. Gunny bag, Polythene bag, Cloth bag, Earthen pot and Galvanized iron (GI) bin), earthen pot recorded lowest moisture content than other four tested in the experiment. The physical properties of grain (viz. kernel length, kernel breadth, L / B ratio, shape, colour, etc.) did not differ significantly among five storage containers during the ageing or storage period. On an average, the protein content in the Gobindabhog rice grain remained largely unchanged during entire 6-month storage time, but amylose content improved slightly upto 4-month, and alkali value and elongation ratio upto 6-month period including non-significant variations among the containers in the experiment. There was a steady decrease in intensity of aroma of Gobindabhog rice during post-harvest storage from 2-month to 6-month period irrespective of container used in the study. The average aroma score over containers after 2-month storage (score 2.53 ± 0.18) declined by 13.83% after 4-month (score 2.18 ± 0.06) and 29.64% after 6-month (score 1.78 ± 0.37). Among storage containers, earthen pot performed best for retention of aroma while jut-made gunny bag appeared unfit for long-term storage of Gobindabhog paddy with respect to grain quality parameters, especially aroma.