Effect of Parboiling and Storage Periods on Grain Quality Characters of G179 Rice Cultivar

This study was conducted at Rice Technology and Training Center (RTTC) Alexandria during 2014/2015 seasons. The main objectives of present study were to determine the effect of parboiling and storage periods on grain quality characters of Giza 179 rice cultivar during 2014 and 2015 rice growing seasons. Fresh harvested paddy was adjusted to 14% moisture content and then parboiled to evaluate the effect of parboiling. After parboiling the samples were stored for three storage period, i.e. 3, 6 and 9 months to investigate the effect of storage conditions on the parboiled rice. The results indicated significant differences for most studied characters during both study seasons. Storage for nine months gave the highest values for hulling %, milling %, broken %, water uptake, cooking time, protein amylase and elongation during both study seasons. While, the highest values for 1000 grain weight, hardness, gel consistency and gelatinization temperature were noticed for control during both seasons.