Abstract: The relationship between hybrid rice and their parents on exterior quality of 29 combinations and cooking-eating characters of 32 combinations were studied, The average length, width and chalkiness of hybrid rice grains were the mean that of both parents; The grain thickness and weight exceed mid-parent value. The value of gelatinization temperature and gel consistency on cooking-eating quality were hetween both parents: Similarly, there was no significant difference between hybrid rice and mid-parent value in average amylose content, ttence, it will be useful to understand these facts for selecting parents on hybrid rice quality breeding.

Key words: Exterior quality, Cooking-eating characters, Amylose content, Gelatinization temperature, Gel consistency: Hybrid rice

摘要： 研究了29个杂交组合米粒外观品质和32个杂交组合的稻米蒸煮食味品质与其相应亲本的关系。一般来说杂交稻稻米的粒长、粒宽和垩白是双亲的中值,粒厚和粒重超双亲中值;糊化温度和胶稠度处于双亲之间,直链淀粉含量则与双亲中值无显著差异,但在不同炎型组合间表现不一致。这为优质杂交稻的选育提供了亲本选择的理论依据。

关键词: 外观品质, 蒸煮食味特性, 直链淀粉含量, 糊化温度, 胶稠度, 杂交稻