Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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XUE Fei, QU Chen-ling, WANG Ruo-lan, LI Hui. Progress on the fever and moldy of paddy during storage[J]. Science and Technology of Food Industry, 2017, (12): 338-341. DOI: 10.13386/j.issn1002-0306.2017.12.063
Citation: XUE Fei, QU Chen-ling, WANG Ruo-lan, LI Hui. Progress on the fever and moldy of paddy during storage[J]. Science and Technology of Food Industry, 2017, (12): 338-341. DOI: 10.13386/j.issn1002-0306.2017.12.063
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Progress on the fever and moldy of paddy during storage

    Abstract
  • Due to high temperature and high humidity environmental conditions and relative high moisture content, paddy was prone to fever and mildew in storage, which can cause quality deterioration of paddy and economic losses. In this paper, the reasons of rice fever, fever types, the reasons of mildew, quality changes, mildew control methods were reviewed, which supplied the foundation for safe storage of paddy.
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