The quality of rice will deteriorate during storage due to the influence of temperature, humidity, environmental gas composition and other factors. As one of the important grain storage methods, carbon dioxide atmosphere storage is rarely studied. Under the conditions of carbon dioxide controlled atmosphere storage, four temperature and humidity treatments （low temperature and low moisture: the storage temperature is 20 ℃, and the moisture content of rice is 12.5%; low temperature and high moisture: the storage temperature is 20 ℃, and the moisture content of rice is 15.5%; high temperature and low moisture: the storage temperature is 37 ℃, and the moisture content of rice is 12.5%; high temperature and high moisture: the storage temperature is 37 ℃, and the moisture content of rice is 15.5%）were set up, and after 6 months of storage, a comparative study was conducted on the physical and chemical indexes and food quality of the tested varieties (Yongyou 1540 and Xiushui 134). The results showed that compared to the rice stored just after being stored, under low temperature and low moisture treatment for 6 months, the conductivity of the rice increased by 34.96%, the fatty acid value increased by 10.24 mg/100 g, the malondialdehyde content increased by 4.38 mg/kg, the germination rate, the roughness rate and the whole rice rate decreased by 5.66, 3.76 and 12.05 percentage points respectively, and the yellow grain rate increased by 0.07 percentage points, was the best performance in all four treatments. It can be seen that low temperature and low moisture is more suitable for storing rice, which can effectively delay the aging and deterioration of rice, and preserve the nutritional value of rice