为了了解温度对不同包装材料包装的大米品质的影响规律，对不同包装材料包装的大米进行了温湿度加速试验，以大米的褐变值、含水量、脂肪酸含量、粘度、霉变为指标，研究了温度对大米品质的影响。结果表明，在相对湿度为90%时，随着储存温度升高和时间的延长，储藏大米的水分含量、粘度、明度值逐渐降低，脂肪酸含量急剧上升，并产生以青霉、黑霉为主的霉菌。

In order to understand the influence of temperature on rice quality packaged by different materials, accelerated testing of rice packaged by different packaging materials was carried out under different temperature and humidity. The browning value, water content, fatty acids value, viscosity, and mildew of were tested. The results showed that, when relative humidity is 90%, along with the increase of temperature and storage time, browning value, water content and viscosity of rice gradually reduce, fatty acids value sharply increase, and penicillium, blackberries, and so on produce.