To study the freshness and quality changes after electron beam irradiation in three different forms, include paddy, brown rice, milled rice, during storage , taking the fresh late japonica rice was selected as raw material. The effect of electron beam irradiation on paddy, brown rice and milled rice based on the doses of 0, 2, 4 kGy was studied, including the effects on moisture content, color, fatty acid value, viscosity value and taste value. Results indicated that the paddy, brown rice, milled rice at 2, 4 kGy irradiated doses compared to the corresponding non-irradiated sample, moisture content, whiteness, redness and yellowness didn’t change significantly (P>0.05), while all the viscosities decreased significantly (P<0.05). Fatty acid value of electron beam irradiated samples increased more slowly than the non-irradiated samples and taste value decreased more slowly during storage. Electron beam irradiation technology as a cold sterilization technology, can keep the quality and nutrition of rice, ensure food safety and extend the storage period.