由于水稻种子的饱满度受水稻自身遗传基础和水稻灌浆期生长环境的双重影响.为了了解不同饱满度水稻种子对稻米食味特性的影响,本研究选用比重1.15,1.10,1.05的氯化钠溶液(简称为盐水)和比重为1的蒸馏水(依次设为Ⅰ,Ⅱ,Ⅲ,Ⅳ共4个处理)对3个水稻品种进行了选种,清选后立即干燥,并对干燥后不同品种不同比重范围的12个试样进行了稻米外观和食味特性的测定.结果表明,水稻处理Ⅰ的比例占到接近50％或更高,处理Ⅱ的比例略低,而处理Ⅲ和Ⅳ所占比例较低.稻米外观中的整精米率、成分测定中的食味评分随着饱满度的降低呈现了减少趋势,而垩白米率和碎粒率呈现增加的趋势.处理Ⅰ、Ⅱ和处理Ⅲ、Ⅳ间在崩解值和消减值方面的差异较为显著,而各处理间直链淀粉含量和最高粘度的变化并不明显.本研究有利于实际生产中精确把握不同品种的灌浆特性,选育灌浆结实好的品种,以便在稻米加工中进行准确的稻米品质分级,整体提高稻米的食味品质.“,”The plumpness of rice seeds is affected by the genetic basis of rice and the growth environment at the grain filling stage. In order to know the effects of rice seeds with different plumpness on the palatability of rice, three varieties of rice seeds were screened by the proportion of 1.15, 1.10, 1.10 saline solution and 1.00 distilled water (set Ⅰ, Ⅱ, Ⅲ & Ⅳ 4 treatments in turn), and the screened seeds were dried immediately after wash, Then, the appearance and palatability of 12 samples of different varieties and in different proportion ranges were determined. The results showed that the ratio of treatmentⅠwas close to 50％ or higher, treatmentⅡwas slightly lower, while the proportions of treatment Ⅲ and Ⅳ were relatively low. The head rice rate in appearance and palatability score in ingredient decreased with the reduce of plumpness, but the rate of chalkiness and broken rice showed an increasing trend. The difference of disintegration value and elimination value between treatmentⅠ, Ⅱand treatmentⅢandⅣwas significant, but the change of amylose content and maximum viscosity between each treatment was not obvious. This study was beneficial to accurately grasp the grain filling characteristics of different varieties in actual production, and to select the good varieties with good grain filling in order to carry out accurate classification of rice quality in rice processing and to improve the food quality of rice as a whole.