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采用稻米品质不同的３个粳稻和４个籼稻材料按完全双列模型进行杂交，配组２４个籼粳杂种一代Ｆ１，对稻米蒸煮和食味品质进行研究。结果表明，杂种一代的直链淀粉含量介于籼粳双亲之间，多数以粳稻为母本的杂种直链淀粉含量略低于以籼稻为母本的，正反交的差异不显著。多数杂种一代的胶稠度比籼粳双亲高，表现出超亲负优势，多数以粳稻为母本的杂种胶稠度比以籼稻为母本的高，但正反交的差异不显著。杂种一代的糊化温度介于双亲之间，并接近双亲平均值，胞质籼粳类型对其胶稠度影响不显著。
Three rice varieties with different qualities of rice and four indica rice varieties were crossed by a complete double-line model. A total of 24 indica-japonica F1 hybrids were selected to study the cooking and eating quality of rice. The results showed that the amylose content of hybrids was between that of indica and japonica. The majority of amylose content of japonica hybrids was slightly lower than that of indica rice. The difference of reciprocal crossing was not significant. The gel consistency of most hybrids was higher than that of indica-japonica parents, showing a super-pro-negative advantage. The majority of hybrids with japonica rice as the parent had higher consistency than those with indica as their female parent, but there was no significant difference between them. The gelatinization temperature of hybrids was between parents, and close to the average of parents, and the type of indica and japonica cytoplasm had no significant effect on the gel consistency.