초록
쌀 저장중 곤충과 미생물에 의한 손실을 방지하기 위하여 팔달, 농광 두 품종을 현미와 백미로 도정하고 Polyethylene bag에 포장후 6-400K rad 의 $Co^{60}$${\gamma}$선을 조사하여 8개월간 실온에 저장하면서 곤충, 미생물의 발생상태와 방사선조사에 의한 쌀중 수분과 Amylose, Reducing Sugar, Rancidity 의 변화를 검토하여 다음과 같은 결과를 얻었다. 1)Polyethylene bag에 저장된 쌀은 대조구도 곤충의 발생이 없었으나 가마니에 저장된 것은 5월달부터 곤충이 발생되었다. 2)400K rad 조사로는 쌀중 Yeast와 곰팡이의 살균에 부족하였고 Yeast는 쌀 표면에, 곰팡이는 균사가 쌀 입자에 깊이 뿌리박고 있었다, 3) 저장중 쌀의 수분은 방사선의 영향을 받지 않았다. 4) 선량증가와 저장기간에 따라 전분중 Amylose의 함량은 증가하는 경향이 있다. 5) Free reducing Sugar의 함량은 방사선에 의해 영향을 받지 않았고 저장중 감소하였다. 6) Rancidity는 선량과 저장기간에 따라 증가하였다.
In order to eliminate the considerable loss of rice by insects, to protect the human body from toxin excreted by some microbes, and to promote the storage efficiency of rice by employing the irradiation, the following experiments were carried out. Two varieties of rice, Paldal and Nongkwang polished and unpolished by the conventional methods and were packaged in polyethylene bags. After irradiating to the doses of 6-400 Krad of gamma-radiation from a $Co-^{60}$ source the samples were stored at the room temperature $20^{\circ}C$ for 8 months. The effects of radiation in terms of the removal of insects and microbes and the changes of chemical components (such as moisture, amylose, free sugar, and rancidity) were determined monthly from march to October during the storage. 1) Infestation of insects was greatly influeneed by the packaging materials used. There was no infestation in rice being packaged in a polyethylene bag, while as the rice packaged in a straw sack was infested in two months of the storage. 2) Some yeast and molds survived 400 K rad of radiation. Sterilizing dose to inhibit reproduction and growth of microbes was presumed to be higher than 400 K rad. Yeast mainly were found on the surface of rice, but mold were embeded into rice kernels by mycelium. 3) Changes of moisture contents during storage was not affected by radiation but was by humidity of the storage room. 4) Amylose content in starch increased with increasing dose of radiation and with the length of storage time, indicating possible depolymerization of starch molecules. 5) Free reducing sugar content was not affected by radiation and decreased with storage time. 6) Rancidity also increased with does and storage time.