Abstract
Future rises in global surface temperature threaten for rice dependent nations. Previous research has failed to account for the detrimental impact of high temperatures on milling quality in paddy storing. Therefore, main objectives of this study were to assess the milling quality of paddy stored at different temperatures in line with global warming and to identify adaptation techniques. Experiment was conducted as a split-split plot design with 3 replicates. Main, sub and sub-sub plot factors were variety (AT-362, Kuruluthuda), processing technique (raw, par-boiled) and storage temperature (26, 30, 34, 38oC) respectively. Head Rice Yield (HRY), Broken Rice Yield (BRY) and Degree of Milling (DOM) were estimated initially and after 6 months. Result revealed that HRY of paddy decreased by the range of 2.1-3.5% with increase in storage temperature from 26°C to 38°C after 6 months. How-ever, temperature was not significantly influenced on HRY and BRY of stored paddy (P>0.05). The DOM was significantly lower (2.07%) at 38oC than other temperatures. The HRY is significantly higher (P<0.05) in par-boiled rice than raw rice in both varieties after 6 month at each temperature level. It can be concluded that milling quality of stored paddy is degrading at high temperatures yielding high amount of broken rice and low head rice, Furthermore, Kuruluthuda variety stored at comparatively high temperatures seems to be more tolerant to breakage during the milling compared with AT-362.
Highlights
Global warming has become a serious challenge in the world today
It was observed that Head Rice Yield (HRY) slightly decreased and Broken Rice Yield (BRY) increased with increment of storage temperature in both rice varieties when milled as raw rice
The HRY of raw At-362 and Kuruluthuda decreased by 2.65% and 3.29% while HRY of parboiled At-362 and Kuruluthuda decreased by 3.49% and 2.11% with increase in storage temperature from 26°C to 38°C after 6 months
Summary
Global warming has become a serious challenge in the world today. Increasing temperature is the major culprit and most obvious effect of global warming. Under the predictions of high greenhouse gas emissions scenario, called RCP (Representative Concentration Pathways) 8.5, global mean surface temperature will be increased 2.6 to 4.8oC from the year 2081 to 2100 (Pachauri and Meyer, 2014). Besides changes to the physical conditions of the planet, global warming and climate change will have deleterious potential on the crop yields and quality parameters (Deschenes and Greenstone, 2012). Paddy is cultivated in over 100 countries in the world and more than 90% of Milling quality can be introduced as a foremost determinant of the grain quality because it determines edible rice yield and its market value. Percent HRY is mainly used to evaluate milling quality due to high com-
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