Abstract: The quality of rice is greatly affected by storage conditions. If the storage conditions are bad, problems such as cracking, yellowing, and mildew will occur. In order to study the quality changes of rice during storage, the indica rice produced in Guangxi was taken as the object, and the conditions of the high temperature and high humidity ecological area were simulated. The samples were aged at an accelerated rate (temperature 35℃, relative humidity 75%), and samples were taken every 30 days to test their storage qualities and gelatinization characteristics, as well as to discuss the sensitive factors of paddy changes during the storage process. The results showed that with the extension of storage time, the moisture content and germination rate of rice continued to decrease, and the moisture content dropped from 15.2% to 13.7% at the 4^th month of storage, and then the moisture stabilized at 13.4%-13.7%. The germination was completely lost at the 9^th month of the storage period, hence, high humidity and high temperature conditions significantly impact the germination rate of rice. The content of amylose and malondialdehyde showed a trend of first increasing and then decreasing with the extension of storage time. The fatty acid value and electrical conductivity gradually increased significantly (P< 0.01) with the aging of rice. The gelatinization characteristics of rice during storage is one of the most sensitive indicators of quality changes, and since the amylose content is an important factor affecting the gelatinization characteristics of rice, it is also affected by storage time and storage environment. The peak viscosity of rice during storage, attenuation value and gelatinization temperature increased first and then decreased with the extension of storage time, and the minimum viscosity, final viscosity and retrogradation value showed a gradual increase trend. Through the analysis of the difference of quality indicators and the coefficient of variation, it can be concluded that the overall fluctuations of moisture content, peak time, and gelatinization temperature were slight, while the changes of germination rate, malondialdehyde content, fatty acid value, electrical conductivity, attenuation value, and retrogradation value were significant. Therefore, these indicators can reflect the degree of change in rice qualities during storage. The study will provide a theoretical data support for rice storage.