The effects of different storage conditions on milled rice chalkiness were compared. The sample Japonica rice Liao Xing was stored at 5 different temperature levels, 10℃, 15℃, 20℃, 25℃ and room temperature, respectively. The results showed that in all of the tests the chalky rice rate and chalkiness degree were all in the trend of increase after 6 months. As the storage temperature increased, the value of chalky rice rate and chalkiness degree increased faster, while the increasing extent less at lower temperature. At 25℃,chalky rice rate changed obviously from 6.1% to 22.6%,chalkiness degree from 2.2% to 5.7%. The results indicated that chalky rice rate and chalkiness degree were significant correlation with storage time.