After rice is harvested, during the storage period, it is still in a process of continuous metabolism. A series of problems such as changes in water, oxidation, bacterial growth, and pests will follow. Traditional fumigation, drying and Low temperature freezing and other methods have major flaws. In order to produce delicious and delicious rice and ensure the health of consumers, a rice grower in Mie Prefecture, Japan, in the practice of self-producing and self-produced rice, first applies as little or no chemical fertilizers and chemicals as possible in production, and then uses it. The carbon dioxide storage method stores rice. This method is applied to the storage of rice according to the principle that the plant is in a high concentration of carbon dioxide gas and the respiration is inhibited. The specific steps are: First, select a multilayer airtight, moisture-proof high-strength plastic bag, and put the rice into it, use a carbon dioxide generator, fill in an appropriate amount of carbon dioxide, replace it with air, and then seal and store it. The rice stored by the above methods did not show any insects or mildew even in the normal temperature environment for 1 year. At the same time, the taste and palatability of the rice did not show any adverse changes.
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