Abstract:To investigate the effect of high-temperature storage on the quality of soft brown rice，five varieties of soft brown rice，namely Yunnan soft rice，Longxiangnuo No. 1，Nanjing 9108，Nanjing 46，and Tianlongruan No. 3，were selected as test materials. The soft brown rice samples were stored at 37 ℃for 180 d，and their physicochemical indicators were determined during the storage. The results revealed that with the extension of storage time，the moisture content of five kinds of soft brown rice gradually decreased，while the content of fatty acids and amylose showed an increasing trend，leading to a decrease in palatability. Moreover，during the storage，the color difference values（a* and b*）increased，while the lightness value（L*）decreased. In terms of texture characteristics，the hardness of the rice gradually increased，while the adhesiveness decreased. At the end of the storage，the polyacrylamide gel electrophoresis analysis exhibited a reduction in the content of high-molecular-weight proteins and an increase in the content of low-molecular-weight proteins. The electronic nose analysis indicated the presence of a higher amount of sulfide and long-chain alkanes in the soft brown rice samples. The results of microstructure showed that the morphology of starch granules became irregular，and the surface was rough.According to the comprehensive analysis of the above indicators，it was found that Nanjing 9108 and Nanjing 46 had better storage resistance.