Abstract: In order to reduce the loss caused by aging and explore the suitable way of eating rice with different aging extent,the quality change rules of rice noodles during the aging process were studied.The samples from different producing areas (Jiangsu,Jilin and Yuanyang) were selected and their accelerated aging was performed in climate chamber to simulate the typical high temperature and humidity food storage environment in China (35℃,RH80%).The cooking,sensory quality and texture characteristics of rice noodles were regularly measured and the variance was analyzed.The results showed that the change rules of quality of three japonica rice were mainly the same.As the storage time extended,the cooking loss rate of three kind of rice noodles has a downward trend while rehydration has an upward trend.The general trend of sensory score increased first and then decreased.In addition,scores of fresh rice were lowest (-4,-4,-3) and then reached the maximum after 24 weeks of storage (8,6,6).The hardness,cohesiveness and chewiness of rice flour increased,and the elasticity decreased first and then increased.The elasticity was the lowest at the 4th,16th and 4th week respectively.Adhesion showed a rapid decline trend followed by a gradual decline trend,and there were no obvious change rules of recovery.The results of variance analysis showed that hardness,cohesiveness,chewiness and cooking loss rate changed significantly with the extended storage time,of which the hardness change was the most,the smallest change was elasticity.The significantly changed indicators might contribute to the improve the quality of rice noodles.