Abstract: The corn was put into the simulated warehouse (1.5 m×0.95 m×1.2 m) and stored at room temperature (25~35℃).The color,smell and free fatty acid value,bulk density,unsound kernels and gelatinization properties were determined regularly.The results showed that the color,smell and brightness of the corn with 14% moisture content did not change after 60 days storage,and free fatty acid value increased slightly,but it was still in the appropriate range,bulk density decreased from 755 g/L to 735 g/L.The unsound kernels in the upper,middle and lower layers all increased.The final viscosity and peak viscosity decreased slightly,and the gelatinization temperature was stable.The final viscosity reduced by 300 mPa·s,the peak viscosity decreased by 44 mPa·s,and the setback value decreased by 260 mPa·s,the gelatinization temperature fluctuated between 82℃ and 84℃.When the corn with 17% moisture content was stored for 12 days,the unsound kernels of the middle-layer and upper-layer increased more than that of under layer.After 52 days storage,the color of corn darkened,and the corn in the middle and upper-layer began to mold,the free fatty acid value of corn increased to 90 mg/100g after 60 days storage.Additionally,the bulk density reduction of the upper and middle layer was basically the same,falling from 715 g/L to 665 g/L,while the bulk density of the corn in the lower layer decreased by 30 g/L.The final viscosity reduced by 480 mPa·s,peak viscosity was basically stable,the setback value decreased by 100 mPa·s,and the gelatinization temperature fluctuated in a range of (84±2)℃.