Abstract: This article takes the Gaoyou 2018 harvested in 2018 as the test object. The effects of ozone treatment combined with closed packaging on chromatic aberration, whiteness value, wet gluten contents, gluten index, protein subunit distribution, falling number, gelatinization properties, reducing sugar content, sedimentation value，total number of bacterial colonies on wheat surface during storage were studied. The results showed that compared with the control, ozone treatment (15g / h 15 min) can increase the L * and whiteness values of wheat flour at the end of storage, there is no significant difference in gluten index, wet gluten content and falling number, the disulfide crosslinked protein polymer subunits tend to degrade. End viscosity and Setback of different time ozone treatment showed no decreasing trend, and the Maximum viscosity and Breekdown is declining. The rate of decrease in gelatinization temperature is reducing during storage. Reduced reducing sugar content, while the sedimentation value is increasing, Ozone treatment can effectively inhibit the growth of the total number of wheat colonies and the reduction rate reached 94.68 %. Ozone treatment (15g / h 15 min) combined with closed packaging has a significant retardation effect on wheat quality deterioration，especially in terms of total number of bacterial colonies, reducing sugar content and sedimentation value, Ozone treatment is a green stored grain method that can effectively suppress wheat quality deterioration.

Key words: Ozone, Wheat, Physical and chemical indicators, Gelatinization properties, Storage stability indicators, Green stored grain