籼、粳稻是栽培稻的两个亚种,由于其进化过程中所处的生态环境不同,致使其形态结构、稻米的理化性质、食味品质等产生了明显的差异,为探索其影响籼粳稻米食味品质的关键因素,本研究选择了20份早籼稻、12份晚籼杂交稻、12份粳稻共44份品种,测定了5个粒型指标、8个RVA特征指标、5个理化指标、6个品尝指标共24个参数,对籼、粳稻米食味品质的相关性、通径系数、回归方程进行了分析,发现品尝的7个指标与早籼、晚籼杂交稻、粳稻三组品种品尝值之间的相关系数都比较大,且基本达到极显著水平；外观结构对早籼稻食味品质的直接通径系数最大,硬度对晚籼杂交稻和粳稻食味品质的直接通径系数最大；回归方程显示影响早籼稻、晚籼杂交稻、粳稻食味值的主要理化指标有所不同,在食味品质改良过程中,籼稻和粳稻的选择指标有所偏向.%Indica rice and japonica rice are two subspecies of cultivated varietes. Different ecological envi ronments for their evolution, resulted in significant difference in their morphological structures, physicochemi cal properties, eating quality and so on . To explore the key factors impacting eating quality of indica and ja ponica rice , a total of 44 rice varieties including 20 early season indica, 12 late season indica hybrid, and 12 japonica were selected, and 24 taste parameters including 5 grain parameters, 8 RVA characteristics parame ters ,5 physicochemical parameters, 6 eating parameters were tested. After analyzing the correlation, path co efficient and regression equation of the characters related to eating quality, the authors found that the correla tion coefficients between seven taste parameters and tasting value reached a significant level; the direct path coefficient of the appearance structure to eating value of early indica rice was the largest, and for the later season indica hybrid and japonica rice, the direct path coefficient of the hardness to eating value was the largest; and regression equation showed that there was apparent difference in the main physicochemical parameters influencing taste value among the early season indica rice, late season indica hybrid rice and japonica rice, which indicated there were different selection parameters for taste quality improvement between indica and japonica.
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