In order to study the quality deterioration of high-quality rice, five kinds of high-quality rice were stored under the conditions of 25 ℃, 50% RH and 37 ℃, 70% RH. The processing quality varies such as germination rate, malondialdehyde, and fatty acid composition. The results showed that during short-term storage, high temperature and humidity inhibited the seed activity of high-quality rice, significantly reduced its germination rate, and increased the MDA content of rice. However, the relative content of fatty acid components in rice grains was relatively stable and less affected by high-temperature and high-humidity conditions during short-term storage. At the same time, compared with indica-japonica hybrid rice, many indicators of japonica rice modified significantly, indicating that its storage quality is more prone to deterioration.