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After a long period of storage, the starch, fat and protein in rice will change due to the influence of temperature and moisture, which will make the rice lose its original color, aroma and taste, reduce its nutritional components and edible quality, and even produce toxic and harmful substances (such as aflatoxin).

Storage time, temperature, moisture and oxygen are the main factors affecting rice aging. In addition, rice varieties, processing accuracy, bran powder content and insect mold damage are also closely related to rice aging. The aging rate of rice is directly proportional to the storage time. The longer the storage time is, the heavier the aging is. High moisture content, high temperature, poor processing accuracy and more bran powder speed up the aging of rice. In order to keep rice fresh and delicious, we should reduce the storage time and keep it cool and dry. The best storage conditions are as follows: low temperature below 15 ℃, relative humidity at 75% and equilibrium moisture of rice at 14.5%.
The storage forms of rice include coarse rice, brown rice and refined white rice. The former two are living and have a long storage period, while the latter is lifeless and not suitable for long-term storage.

Fumigation is usually used in rice warehouse, and families use sun or pepper to prevent and expel insects. The damaged or undeveloped rice grains, such as immature rice grains and insect damaged rice grains, are not only prone to deterioration, but also lead to the deterioration of normal rice. During storage, free fatty acids, protein and starch interact to form a ring structure, which strengthens the hydrogen bond between starch molecules and affects the swelling and softening of rice during cooking. The main factors affecting rice quality deterioration during storage are microorganisms, insect pests and biochemical changes. Among them, biochemical changes are the main causes of rice deterioration, such as the decrease of germination rate, protein degradation and lipid oxidation, which can lead to the loss of fresh rice fragrance and bad “stale rice smell”. Compared with the new rice, the cooked rice made by the old rice is hard, and its viscosity is lower, and the cooking time is longer. In order to restrain these changes, storage conditions should be considered.

The storage and circulation of rice is mostly brown rice. Brown rice often needs to be milled to remove part or all of its cortex in order to get the rice we usually eat. There are two kinds of packaging methods for processed rice: vacuum packaging and non vacuum packaging. Vacuum packaging has higher requirements for the packaging production line, and there is one more vacuum step. The material cost of flexible packaging is relatively high, which is only suitable for high-grade and high value-added rice. Mornpackaging is committed to providing our customers with high-quality non vacuum rice packaging which is mainly pp woven bags or laminated pp woven sacks. The printing effect of flexible packaging can be achieved by using BOPP film laminated pp woven bags, and the cost is low.

When some customers use our rice bags, they see some small holes on them. They are very confused about the function of these small holes. In fact, these small holes are specially designed for rice bags. Because the BOPP film is airtight, the bag with BOPP film can not let the air inside and outside the bag circulate. But rice itself contains a certain amount of water. During storage, especially in some high temperature areas, the water of rice will evaporate. Without those small holes, the air humidity in the bag will increase, which will accelerate the mildew and insect damage of rice.