Comparison of nutrient quality between new and stored grains in japonica rice

The current emphasis of breeding programs in the major rice-producing countries has shifted from increasing yield to improving quality to increase market value. The eating quality of stored rice deteriorates with changes in various chemical characteristics. It was reported that the appearance, aroma, taste, cohesiveness, and hardness of stored rice deteriorate during storage and this deterioration could be predicted by evaluating changes in some chemical characteristics. Introducing indica-type or early maturing traitsto japonica cultivars would lower the linoleic acid content and prevent storage deterioration.