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对不同造别栽培的１２个优质籼粘稻、３个籼糯稻和４个粳稻品种进行碾磨和蒸煮品质的鉴定结果表明，糙米率、精米率、整精米率晚造明显高于早造，达到极显著水平；全部粳稻品种和大多数籼稻品种的直链淀粉含量晚造高于早造，糯稻品种的直链淀粉含量则晚造低于早造；除个别品种外，多数品种的碱消值早、晚造都在６—７级，属低糊化温度；硬胶稠度品种的胶稠度早、晚造差异不大，中软胶稠度品种的胶稠度则无明显规律性。
The results of milling and cooking quality of 12 high quality indica rice, 3 indica glutinous rice and 4 japonica rice cultivated under different cultivation showed that brown rice rate, milled rice rate and milled rice rate were significantly higher than those of early made rice, Reached the extremely significant level. The amylose content of all japonica cultivars and most indica cultivars was higher than that of the early cultivars. However, the amylose content of glutinous rice cultivars was lower than that of the early cultivars. Except individual cultivars, The values of early gels and late gens are all 6-7 grades, which is a low gelatinization temperature. The gelatinous consistency of the hard gelatinous varieties is similar to that of the early and late gels, while there is no obvious regularity in the gel consistency of medium gels.