Abstract: In order to study the changes of biochemical characteristics of parboiled rice during storage and explore its storage characteristics, taking the milled rice processed from the same batch of rice as a reference, the milled rice and parboiled rice samples were stored under the conditions of low temperature (15℃, RH 75%), normal temperature (25℃, RH 75%), and high temperature (35℃, RH 75%). The malondialdehyde content, reducing sugar content, alkali elimination value, peroxide activity, lipoxygenase activity and fatty acid value of the samples were regularly measured to explore the change rule of each index. The results showed that the malondialdehyde content of parboiled rice increased at 15℃ and 25℃, and decreased at 35℃; the reducing sugar and alkali consumptive value of parboiled rice decreased at 15℃, 25℃ and 35℃, the peroxidase activity remained basically unchanged, the lipoxygenase activity slightly decreased, and the fatty acid value increased during the storage period. With the extension of storage time, the biochemical characteristics of milled rice stored at three different temperatures did not change as a whole, while the biochemical characteristics of parboiled rice at three temperatures showed great changes. The difference analysis showed that the biochemical characteristics of milled rice were easily affected by storage conditions, while the storage time had no significant effect on the malondialdehyde content, peroxidase activity, or lipoxygenase activity of parboiled rice. Storage temperature and the interaction of storage time and storage temperature had significant effect on the fatty acid value of parboiled rice, but had no significant effect on other indexes. Compared with milled rice, parboiled rice is not easy to be affected by the external environment. Its storage quality can be better maintained and its storage stability is good. Therefore, for long-term storage, steamed rice is preferred.