稻米品质改良是主要育种目标之一。稻米品质的优劣,既受遗传基因的制约,也受环境因素的影响,尤其是灌浆期间的温度条件对稻米品质的作用更大。前人研究认为,灌浆期间温度过高,籽粒的灌浆速率较快,稻米的整精米率下降,透明度变差、垩白度增大,碾磨品质和外观品质变劣;对蒸煮品质来说,高温会使稻米的糊化温度升高、胶稠度变硬,直链淀粉含量也受高温影响,Resurreccion等和赵式英认为这种影响因品种特性而异,Juliano则认为高温会降低直链淀粉含量。从我国目前稻米品质的现状来看,早籼米的品质劣于晚籼米,早籼品种经翻秋栽培后,品质明显变好,但对晚籼品种在早稻生长季节灌浆成熟后,其稻米品质的变化目前尚未见报道。本文通过对同一地点不同季节栽培的稻米进行品质分析,旨在洞悉早籼和晚籼品质差异的原因,以及灌浆期间环境因素对稻米品质影响的程度,以期对水稻品质育种提供依据。 Rice quality improvement is one of the major breeding objectives. The quality of rice, both genetic and genetic constraints, but also affected by environmental factors, especially during filling of the temperature conditions on the quality of rice greater role. Previous studies suggest that during the filling period, the temperature is too high, the grain filling rate is faster, the rate of rice milled rice is decreased, the transparency is worsened, the chalkiness is increased, and the milling quality and appearance quality are deteriorated. For cooking quality, High temperature causes the gelatinization temperature of rice to increase, the gel consistency becomes firm and the amylose content is also affected by high temperature. According to Resurreccion et al. And Zhao Shiying, the effect is different depending on the characteristics of the variety. Juliano believes that high temperature will reduce the amylose content. Judging from the current status of rice quality in China, the quality of early indica rice is inferior to that of late indica rice, while the quality of early indica rice is significantly improved after transplanting. However, the quality of late indica rice No changes have been reported yet. In this paper, we analyzed the quality of rice cultivated in different seasons in the same place to understand the reasons of the difference in quality between early indica and late indica rice and the environmental factors that affect the quality of rice during filling, in order to provide basis for rice quality breeding.