High-quality rice with moisture content of 13.5% was tested at 35 ℃, 40 ℃ and 45 ℃ storage with nitrogen, compared with the control group without nitrogen. The degree of yellowing of high-quality rice and the quality change during the process of yellowing were researched by detecting yellowness index, fatty acid value, brown rice rate and head rice yield. The results showed that high temperature can cause yellowing of high quality rice. The higher the temperature, the higher the yellowness index, the deeper the yellowing degree. After storage at 35 ℃, 40 ℃ and 45 ℃ for 45 days, yellowness index with nitrogen was 1.2, 2.2 and 3.0 lower than that without nitrogen, which indicated that nitrogen gas regulation can effectively reduce the yellowness index. In the process of high-quality rice yellowing, the temperature was proportional to the fatty acid value, but inversely proportional to brown rice rate and head rice yield. After 45 days of storage, the difference of quality of the rice between nitrogen group and control group was most obviously, in which the fatty acid value of the nitrogen group was 7 mgKOH/100g lower than that of the control group, the brown rice rate was 0.20% higher and the head rice yield was 16.05% higher, which indicated that nitrogen gas can inhibit fatty acidsformation in high-quality rice, and decrease ofthe head rice yield, while have a little affection on brown rice rate. Therefore, in thepractical storage of high-quality rice, high temperature should be avoided as much as possible. If it is unavoidable, storage with nitrogen can be selected to postpone the yellowing and quality deterioration of high-quality rice.