Abstract: In order to study and analyze the quality change of early indica rice after harvesting in terms of brown rice to summer during the storage process,the brown rice with initial moisture content of 15%,17%,19% and 21% was stored for 240 days under three different temperature and humidity dynamic conditions:low temperature about 15 ℃(L group),middle temperature about 25 ℃(M group)and high temperature about 35 ℃(H group). The changes of surface color,fatty acid value,texture,gelatinization were observed. The results showed that storage temperature and brown rice moisture had significant influence on the storage characteristics and storage quality of brown rice during the dynamic change of temperature and humidity(p<0.05). The initial moisture content was significantly related to the main texture and gelatinization characteristics of brown rice,but the high moisture brown rice Storage after the main texture characteristics,gelatinization characteristics were not improved,the fatty acid value increased first and then decreased,and the quality of brown rice was deteriorated. Brown rice with normal(15%)or high moisture(17%,19%)had a safe storage period of 120 days under normal(low and medium temperature)storage conditions and the storage period of normal moisture brown rice could be extended to 180 days under low temperature condition. The initial moisture of brown rice should be controlled within 15% of the safe water when stored in high temperature in summer,and the brown rice with high moisture(17%,19%)was prone to deterioration under high temperature.