Abstract: Low temperature plasma technology is a new processing technology,which is mainly used in aerospace,materials and other fields. Based on the working principle and effect of low temperature plasma,it can play an important role in the whole grains processing field. This paper introduces the concept and mode of the low temperature plasma,and its application research in whole grains processing. The effects of reducing cooking time,modifying starches,improving germination,affecting bioactive components of whole grains,and reducing microbial and pesticide residues in whole grains were mainly recommened. And the feasibility industrialization of low temperature plasma technology in the whole grains and whole grain foods are further analyzed,and its development in the field of whole grains are summarized and prospected.