To study the gelatinization characteristics of japonica glutinous rice during storage, the pasting properties index of rice samples under different storage conditions were determined by RVA, which were analyzed by correlation analysis and factor variance analysis. Results indicated that the peak viscosity, trough viscosity, final viscosity, breakdown and setback of the japonica glutinous rice showed an overall increasing trend during storage. The higher the temperature, the more significant the change, while the peak time and gelatinization temperature were not obvious. Correlation analysis showed that the changes in storage time, storage temperature could significantly affect the gelatinization characteristics of japonica glutinous rice. The correlation between storage time and gelatinization characteristics of japonica glutinous rice was in the order of significance degree (r-value): breakdown>peak viscosity>trough viscosity>final viscosity>setback>peak time>gelatinization temperature. Variance analysis showed that storage temperature, storage time and storage temperature and storage time of interaction in peak time and pasting temperature had no significant effect (P>0.05), and the interaction of the storage temperature and storage time on the breakdown had no significant influence (P>0.05). in addition to the peak time, pasting temperature and breakdown, on the occasion, storage temperature, storage time and storage temperature and storage time interaction of both types of japonica rice gelatinization properties of waxy rice index had a significant effect (P<0.01). In conclusion, compared with natural storage, quasi-low temperature storage can delay the quality deterioration of japonica waxy rice, while the coordination of high temperature 35 ℃ and time can accelerate the aging of japonica waxy rice and improve the processing quality of japonica waxy rice more quickly.
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