Abstract: In order to study the effect of storage temperature on the physical properties of steamed rice, the rice processed in the same batch was used as the reference, the steamed rice and rice samples were packed into bags with sewn gauze. Each bag contained about 1 kg of samples and was placed in three boxes with constant temperature and humidity. The temperature was set at 15, 25, and 35℃, respectively, and the relative humidity was set at 75%. The storage period was 300 days. Samples were taken every 30 days for the physical properties determination. The water content, color, grain hardness, conductivity, and mold infection of the samples were measured and compared so as to explore the change law of each index.The results showed that the moisture content, L^* value and hardness index of steamed rice and rice fluctuated and decreased with the extension of storage time, and the change rate was positively correlated with the storage temperature. And both the values of a^*, b^* value, conductivity, fungal infection increased. Storage time was significantly positively correlated with color b^* value, electrical conductivity and total bacterial count of steamed rice, with correlation coefficient of 0.472 or above, and also significantly positively correlated with color a^* value. However, storage time was negatively correlated with water content. Storage temperature was significantly positively correlated with color a^* value and color b^* value, with correlation coefficients of 0.714 and 0.700, respectively, and negatively correlated with moisture content, color L^* value and hardness index, with absolute correlation coefficient of -0.747 and above. Storage time, storage temperature and their interaction had a very significant effect on the physical characteristics of rice (P< 0.01). For steamed rice, storage time had neither significant effect on the color L^* value nor the total number of colonies, but it had a significant effect on the electrical conductivity (P< 0.05). The interaction between storage time and storage temperature had a significant effect on the color L^* value rather than the conductivity.During the storage period, except for water content, the change rates of other physical characteristics of steamed rice were less than that of rice. On the whole, the correlation between the color, grain hardness and electrical conductivity of steamed rice and storage time was stronger, and the correlation between the total number of colonies and grain color, hardness and electrical conductivity was weaker; The color, total number of colonies and electrical conductivity of steamed rice were more resistant to storage conditions than rice, indicating that steamed rice had a stronger resistance to external environmental conditions and insect and mold infection.In the process of storage, steamed millet can better resist the influence of external environmental conditions, and has good storage stability.