The effect of storage time on the quality of 5 varieties of Liaoning brown rice was researched via investigating the changes of moisture content, fatty acid value, conductivity, germination rate and tasting score of the samples which was stored by farmers for 1 year. The results showed that during the storage period the change tendency of the indexes of the samples was basically the same with each other; fatty acid value and conductivity increased gradually；germination rate showed a downward trend; the tasting scores increased first and then decreased; the moisture contents were influenced with fluctuation by the environmental temperature and humidity.