蒸煮食味品质是衡量稻米品质的主要指标之一。除了直链淀粉含量、糊化温度、胶稠度以外,人们对米粒的延伸性也有所要求。一般来说,延伸性比较好的品种较受欢迎。关于米粒延伸性的遗传研究,只有国际水稻所和印度学者Sood,B.C等做过。他们都认为是由多基因控制的数量性状。但是,Sood认为是非加性效应为主。国内关于米粒延伸 Cooking and eating quality is one of the main indicators to measure the quality of rice. In addition to the amylose content, gelatinization temperature, gel consistency, the extension of the people of rice also have requirements. In general, more extensible varieties are more popular. Genetic studies on the extensibility of rice grains have only been done by the International Rice Institute and the Indian scholar Sood, B.C. They all consider quantitative traits controlled by polygenes. However, Sood considers the non-additive effect as the main factor. Domestic extension of rice grain