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试验选择15％，10％水分的粳谷，采用四种储藏温度（15℃、20℃、25℃、常温），八种储藏形式（露天散装、露天包装、仓内散装、仓内包装密闭、磷化氢低剂量1g／m3、28／m3、对照）储藏三年．试验证明，粳谷品质的变化与储藏温度、储藏年限、储藏形式有关。低温15℃、准低温20℃条件下储藏，稻谷的品质变化效慢，储藏三年后，粳谷粘度12cst，脂肪酸值17mg／100g，品尝回归评分70分．30℃常温条件下包装稻谷储藏三年后，稻谷粘度6cst，脂肪酸20mg／100g，品尝回归评分68分．散装稻谷三年后，稻谷粘度4cst左右，脂肪酸25mg／100g，品尝回归评分65分左右．根据品质指标，初步得出各种储藏模谷的安全储藏期，15℃、20℃条件较谷可以储藏3年以上，常温条件包装稻谷可以储藏2～3年，散装稻谷可以储藏1．5～2年。
The experiment was conducted in a japonica valley with 15% and 10% moisture. Four storage temperatures (15 ℃, 20 ℃, 25 ℃, room temperature) and eight kinds of storage (open air, open packed, Phosphine low dose 1g / m3, 28 / m3, control) Storage for three years. Tests show that the quality of japonica rice changes with the storage temperature, storage period, the storage form. Three years after storage, the viscosity of the japonica valley was 12cst, the fatty acid value was 17mg / 100g, and the tasting regression score was 70, which was stored at low temperature 15 ℃ and quasi-low temperature 20 ℃. Three years after 30 ℃ stored at room temperature, the viscosity of rice was 6cst, the fatty acid was 20mg / 100g, and the regression regression score was 68. Three years after the bulk of rice, rice viscosity 4cst about fatty acids 25mg / 100g, tasting regression score of 65 points or so. According to the quality index, the safe storage period of various storage mold valleys was obtained initially. The storage conditions at 15 ℃ and 20 ℃ can be stored for more than three years, at room temperature, the packed rice can be stored for two to three years, and the bulk rice can be stored at 1.5 ~ 2 years.