Detection of parameters for determining the quality of rice storage

Rice refers to the seeds that have not been removed from their husks and are a common rice subspecies in the common cultivated rice subgenus of the Poaceae family in botany. A total of 22 types of rice have been identified by humans, but the only type used for bulk trade is ordinary rice. China is one of the countries with the longest history of rice cultivation and the richest genetic resources of rice. The ancient cultivated rice specimens unearthed at the Yuchanyan Site in Shouyan Town, Dao County, Hunan Province confirm that China's rice cultivation has a history of over 14000 years and is known as the origin of world cultivated rice. The external structure of rice grains mainly consists of two parts: glume (rice husk) and glume (brown rice): including inner glume, outer glume, protective glume, and glume tip (glume tip extends to awn). The outer spikelet is slightly longer and larger than the inner spikelet; The inner and outer glumes curl up along the edge into a hooked shape, and hook together to wrap around the glume, providing protection. The surface of the glume is covered with needle like or hook like hairs, and the density and length of the hairs vary depending on the variety. Some varieties have smooth and hairless glume surfaces. The fuzz of general indica rice is sparse and short, scattered on the glume surface. Japonica rice has many hairy hairs, which are dense on the edges and gradually increase from the base to the top. The hairy hairs at the top are also longer than those at the base. Therefore, the surface of japonica rice is generally rougher than that of indica rice. The thickness of the glume is 25-30 μ m. The quality of japonica rice grains accounts for about 18% of the grain quality. The quality of indica rice grains accounts for about 20% of the grain quality. The thickness and quality of the grain are related to factors such as the type, variety, cultivation and growth conditions, maturity and fullness of the rice. Generally mature and plump grains with a thin and light grain. The glume of japonica rice is thinner than that of indica rice, and its structure is loose and easy to remove. The glumes of early rice are thinner and lighter than those of late rice. Immature grains are resilient and resilient, making them difficult to remove

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