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对 １４个籼稻品种（品系）的碾磨品质、外观品质和蒸煮食味品质（共 １１个指标）进行常规理化分析，并采用灰色关联度分析方法进行米质综合评价和相关分析、结果表明：供试材料在品质性状上存在很大差异，综合评价名次：泰国香米、６５００２为第１、２名，品质较优；香金、博优６４为倒数第１、２名，品质较差；其余品种名次及品质居中．米粒长、长宽比值、碱解度、胶稠度与直链淀粉含量具有直线相关．此外，笔者还就如何降低海南省籼米的垩白大小和改良博优６４品质等问题提出了自己的看法．
The physical and chemical properties of 14 indica rice cultivars (lines) were evaluated on the milling quality, appearance quality and cooking and eating qualities (11 indexes), and the gray correlation analysis method was used to evaluate the quality and the correlation analysis. The results showed that: The quality of the test material is very different, the comprehensive evaluation ranking: Thai rice, 65002 for the first and second, the better quality; fragrant gold, Bo You 64 for the penultimate 1,2, the quality is poor; the rest Variety ranking and quality of the center. Rice length, aspect ratio, alkalinity, gel consistency and amylose content have a linear correlation. In addition, I also put forward my own views on how to reduce the chalky size of Hainan indica rice and improve the quality of Bo You 64.