Abstract:Brown rice is the caryopsis obtained by removing the husk of rice grains.It has high nutritional value and contains several functionally active components，such as oryzanol，glutathione，γ-aminobutyric acid and rice bran polysaccharide.Brown rice is well-suited to storage，with advantages including improved utilization rate of warehouse capacity and reduced transportation pressure.However，brown rice is more susceptible to deterioration during storage compared to unhusked rice，due to the lack of the protective outer glume.The present work explored storage-induced changes in color，texture，germination rate，viability，water content，electrical conductivity，fatty acid，malonaldehyde，enzymes，thermal characteristics and gelatinization properties of brown rice.Based on these observations，the mechanism of quality deterioration in brown rice was studied，and a theoretical basis was provided for optimal storage and preservation of brown rice.