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稻谷收获后在短期贮藏（４ 个月） 过程中，稻米表观直链淀粉含量（ＡＡＣ） 、糊化温度（ 碱消值） 和碾磨品质均无明显变化，但香味主要成份２乙酰１吡洛淋（２ＡＰ） 含量明显下降，Ｄｅｌｌａ 在５ ℃和３５℃下贮藏４ 个月后，２ＡＰ的含量分别下降了１７．８％ 和６８ ．１ ％ ；用快速粘度分析仪（Ｒａｐｉｄ ＶｉｓｃｏＡｎａｌｙｓｅｒ，ＲＶＡ） 测得的稻米淀粉谱（ＲＶＡ谱） 的崩解值和碱消值，以及米饭的硬度和粘性在贮藏过程中增加或下降，这种变化在低温（５ ℃） 下较小，在高温（３５ ℃） 下较大。如３５ ℃下贮藏４ 个月后，Ｄｅｌｌａ和Ｓｋｙｂｏｎｎｅｔ２ 个水稻品种的米饭硬度分别增加了１５．７％ 和１６ ．４ ％ ，而粘度则分别下降了２３－３ ％ 和３１ ．７ ％ 。
There were no significant changes in apparent amylose content (AAC), gelatinization temperature (alkali consumption value) and milling quality of paddy rice during short-term storage (4 months) after harvest, but the main component of scent, 1Piroxan (2AP) content decreased significantly, Della stored at 5 ℃ and 35 ℃ for 4 months, 2 AP content decreased by 17.8% and 68. 1%; the disintegration value and alkali value of rice starch spectrum (RVA profile) measured by Rapid Visco Analyzer (RVA), and the hardness and viscosity of rice increase or decrease during storage, which Variation is small at low temperature (5 ° C) and larger at high temperature (35 ° C). After storage for 4 months at 35 ℃, the rice hardness of Della and Skybonnet2 rice varieties increased by 15.7% and 16% respectively. 4%, while the viscosity decreased by 23-3% and 31 respectively. 7%.