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以６个杂交早籼稻新组合及其余本为材料，分析了杂交稻新组合稻米蒸煮食味品质与亲本的关系。结果表明：杂交早籼稻新组合稻米的胶稠度、糊化温度及直链淀粉含量的差异，主要是由遗传效应所决定，土壤等环境因素影响不大。杂交稻稻米的３项蒸煮食味品质指标均介于双亲之间。供试材料中，不育系的胶稠度和糊化温度低于恢复系，但不育系的直链淀粉含量却高于恢复系。恢复系的糊化温度和直链淀粉含量与杂交稻米品质有极显著的正相关。
Six new combinations of early indica rice and the rest were used as materials to analyze the relationship between the cooking and eating quality of new hybrid rice and their parents. The results showed that the difference of gel consistency, gelatinization temperature and amylose content in the new indica rice combination was mainly determined by the genetic effect, while the environmental factors such as soil had little effect. The three cooking and eating qualities of hybrid rice were between parents. In the tested materials, the gel consistency and gelatinization temperature of the CMS lines were lower than those of the restorer lines, but the amylose content of the CMS lines was higher than that of the restorer line. There was a significantly positive correlation between the gelatinization temperature and the amylose content of restorer lines and the quality of hybrid rice.