Abstract: In order to investigate the effects of processing accuracy of maize weevil infested paddy on the physicochemical properties and food quality of rice and the degree of inhibition of maize weevil infestation by processing accuracy, the present study was conducted on maize weevil infested paddy, where uninfested paddy was set as the control. The infested paddy was processed into brown rice, suitable milled rice and fine milled rice, and then sealed in PE bags and stored at 30 ℃ for 30 d. During the storage period, samples were taken regularly and the biochemical indexes such as fatty acid value, malondialdehyde (MDA) content, α-amylase activity, peroxidase (POD) activity, catalase (CAT) activity, and the textural and cooking characteristics of the rice were measured and analyzed. The results showed that: with the prolongation of storage time, the fatty acid value, α-amylase activity and MDA content of rice samples from all treatment groups showed an increasing trend, and the POD activity and CAT activity showed a decreasing trend; the edible quality of the corresponding rice gradually declined, the hardness increased, and the viscosity and elasticity declined; the water absorption and expansion rate of the cooking characteristics of the rice increased, and the pH value and the content of the rice broth solids gradually declined; the quality deterioration of the rice obtained from the worm-extraction sample was more obvious when compared with the control sample; the quality deterioration of the rice obtained from the worm-extraction sample gradually decreased with the improvement of the precision of rice processing, and it was more obvious with the improvement of processing precision. Compared with the rice processed by the control sample, the quality deterioration of the rice processed by the worm-eaten sample was more obvious; with the increase of the processing precision of the rice, the fatty acid value, MDA content and enzyme activity of the sample gradually decreased, and the speed of quality deterioration gradually decreased with the increase of the processing precision. Maize weevil infestation on paddy accelerated the deterioration of the storage quality of rice, but the processing of paddy excluded some of the eggs, slowing down the impact of maize weevil infestation on the storage quality of rice, and the inhibitory effect was stronger as the precision of the processing increased.