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This study investigated the impact of different storage temperatures on the quality of rice during an 11-month storage period. Rice is a crucial staple food, and maintaining its quality during storage is essential for food security. The research focused on moisture content and fatty acid value as key indicators of rice quality. Results showed that low-temperature storage, specifically at 0°C and 10°C, contributed to slower moisture loss and reduced lipid degradation compared to room temperature storage (25°C). This study underscores the significance of low-temperature storage in preserving the quality of rice over time.