Abstract:The effects of different storage temperatures on the edible quality of paddy rice were investigated.Post-harvest paddy was stored for 12 months at low temperature （15 ℃），room temperature （25 ℃），and high temperature （35 ℃）. Changes in moisture content，protein structure，the contents of major fatty acid components，textural properties of cooked rice，and volatile flavour compounds were monitored during storage to evaluate the influence of temperature on paddy rice quality over time. The results showed that all paddy rice samples exhibited progressive quality deterioration during storage：moisture loss，protein structural changes，fatty acid oxidation，and accumulation of off-flavours. These deteriorative changes were most severe at 35 ℃，where moisture loss was severe. High temperature accelerated the transition of protein secondary structures from ordered to disordered states，promoted protein aggregation，and intensified fatty acid degradation and flavour deterioration. Consequently，the cooked rice exhibited reduced elasticity，cohesiveness，and chewiness，accompanied by increased hardness.Storage at 25 ℃ partially mitigated oxidative damage，but was insufficient to maintain the stability of paddy rice edible quality during long-term storage. In contrast，storage at 15 ℃ inhibited lipid and protein oxidation，suppressed the accumulation of storage-related off-flavour compounds，and preserved the edible quality of paddy rice.