High quality paddy is rich in nutrition and good taste, but the storage period of high quality paddy is obviously lower than that of common paddy. Under conventional storage conditions, the safe storage period usually did not exceed 1.5 years. Aiming at the problems of yellowing, mildew, caking, quality and taste deterioration under conventional storage conditions, the storage quality characteristics of high quality paddy was studied to explore the effect of environment on yellowing high quality paddy. The detection method for yellowed paddy was established. Thenew control and treatment technology for condensation and caking were developed. Shelf life of high-quality paddy in different storage conditions was defined. The storage process for high-quality paddy in low temperature was integrated into demonstration.