Abstract: The condition of storing rice is the key factor that influences the quality of brown rice. This study shows the changes of physicochemical characteristics of rice stored under the five kinds of stored conditions packaged with vacuum with deoxidizer, vacuum, CO₂, air and paper bag wrapped and sealed for six months at the temperature of 5℃, 20℃, 30℃ and room temperature. The result shows that the quality degradation of cooked rice in 30℃ areas is serious and it may influence cooked rice quality if the brown rice is too dry in storing, but the difference among the influences of storing quality of brown rice under the storage condition of vacuum with deoxidizer, vacuum, CO₂, sealed gas is not obvious. This research result provides some references for rice storage in production.