Abstract: The mechanism of the keeping rice fresh under vacuum conditions and the degradation of the rice quality were studied comparing the convention and vacuum stored conditions (VSC). An investigation was carried out to observe the effect of vacuum on the quality of rice during prolonged storage. The rice taste was decreasing under both vacuum and convention stored conditions (CSC). However, the contents of the physicochemical components including fat acid, moisture and amylose were in subtle change under VSC, and the great changes for those components would appear under CSC. Therefore, it may be better to keep rice taste under VSC. The higher the rice moisture content is, the bigger its taste changes. There is less yellow kernels to appear under VSC, which almost controls insects, pests and fungal invasion that are associated with quality deterioration during storage. The reasonable storage parameters involving in various moisture contents were obtained. The storage technology has been applied in actual production. The application proves to be feasible.