| 摘 要： | Relationship between eating quality (EQ) andphysico-chemical properties of 78 high grainquality rice varieties, 45 indica and 33 japoni-ca, were studied in 1995. The samples werecollected from different rice growing regions in20 provinces. The physico-chemical proper-ties, including grain length (GL), length towidth ratio (L/W), chalky grain rate (CG),chalkiness (CH), translucency (TR), gela-tinization temperature (GT, measured by alka-li spreading value), gel consistency (GC),amylase content (AC), and protein content(PC) were measured according to the standard
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