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以碱扩散值（ＡＳＶ）表示稻米的糊化温度（ＧＴ）．用糊化温度不同的７个粳稻品种配置１２个杂交组合，测定了各组合不同世代（Ｐ＿１，Ｐ＿２，Ｆ＿１，Ｆ＿２）的ＡＳＶ值，研究粳稻米糊化温度的遗传特征。结果表明，所用糊化温度分属高、中、低不同类型的粳稻亲本，是由位于同一基因位点上的一组复等位基因所控制的，基因的显性效应表现为高ＧＴ＞低ＧＴ＞中ＧＴ，除主效基因的作用外，还存在微效基因的修饰作用。
The base spread value (ASV) is used to indicate the gelatinization temperature (GT) of rice. Twelve hybrid combinations were arranged in 7 japonica rice varieties with different gelatinization temperatures. The ASV values of different generations (P 1, P 2, F 1, F 2) of different combinations were determined, and the genetic characteristics of japonica rice gelatinization temperature were studied. The results showed that the parents of japonica rice with high, medium and low gelatinization temperature were controlled by a group of multiple alleles located at the same locus, and the dominant effect of the gene was high GT> low GT> GT, in addition to the main effect of the role of genes, but also the role of micro-gene modification.