An analysis of grain quality of the main rice varieties cultivated in our province and some experimental varieties was made and the result of the analysis showed that only a few varieties came up to the grading standard for fine quality of rice and, especially, the grain quality of precasious varieties proved comparatively low. In the selective breeding of new rice varieties, the improvement of hulled tice quality and the external appearance of grain should be taken into account.
For the excellent quality of rice, the rate of brown rice processed is over 82%, while that of polished rice is over 73%. The rate of unbroken polished rice is over 65% and the rate of abdominal white grains is less than 10%, while the abdominal white area accounts for less than 5%. The length—width proportion ratio of polished rice grain is about 1:6; the weight per thousand polished grains is about 20g; the amylose content in grain is about 17%; the crude protein content in brown rice is about 7%; the rice glue length is over 70mm. The rice paste-producing temperature is low and the cooked rice is soft and palatable.