The changes of four edible quality indicators, including moisture content, fatty acid content, eating value and straight-chain amylose content, were measured under three storage conditions: low temperature (8℃), quasi-low temperature (15℃) and room temperature (20~25℃), using South Japonica 9108 produced in Dongtai, Jiangsu Province as the object of study. The results showed that before storage, the rice and brown rice were more stable than the others, and the high moisture content samples had better eating quality than the normal and low moisture content samples. The initial moisture content, storage temperature and time had a significant effect on the fatty acid content, flavour value and straight chain amylose content (P<0.01). At different storage temperatures, the eating quality of both rice and brown rice at different moisture contents was gradually decreased with increasing storage time. The higher moisture content samples showed a higher reduction in quality at higher storage temperatures, and the brown rice showed a higher reduction in eating quality than the rice. The results also showed that at low moisture content (12.1%), there was little change in the eating quality of both rice and brown rice at different storage temperatures, suggesting that storing rice in the form of paddy at a lower moisture content is clearly beneficial to the maintenance of eating quality.