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对８个不同播期的杂交中粳８０优１２１碾米品质（糙米率，精米率，整精米率）、外观品质（垩白度，透明度）、蒸煮品质（胶稠度，直链淀粉含量，糊化温度）、营养品质（蛋白质含量）与不同播期抽穗至成熟期日均温度和光照时数进行相关研究，结果表明，影响８０优１２１稻米品质的第１因素为日均温度，光照为第２因素。糙米率、精米率、整精米率均与日均温度相关极显著，相关系数分别为－０．８１２，－０．８１７，－０．８２９；垩白度、透明度不但与日均温度相关，相关系数分别为０．７７７和－０．９９５，而且与光照时数相关，相关系数分别为０．７５０和－０．８６０；胶稠度、直链淀粉含量、糊化温度及蛋白质含量均与日均温度相关，相关系数分别为０．８２４，－０．７１８，－０．８９２和－０．８６３，而且直链淀粉含量和糊化温度还与光照时数相关。合肥（３２°Ｎ）适宜播期为５月中下旬。
The rice quality (brown rice rate, milled rice rate, milled rice rate), appearance quality (chalkiness, transparency), cooking quality (gel consistency, amylose content, paste The results showed that the first factor influencing the quality of 80-you-121 rice was the average daily temperature, while the light was the second factor. Brown rice rate, milled rice rate and milled rice rate all had significant correlation with average daily temperature, and the correlation coefficients were -0.812, -0.817 and -0.829 respectively. Chalkiness and transparency were not only correlated with average daily temperature, but also correlated with daily average temperature The coefficients were 0.777 and -0.995, respectively, and correlated with the number of hours of illumination, the correlation coefficients were 0.750 and -0.860, respectively. The gel consistency, amylose content, gelatinization temperature and protein content were similar to the average The correlation coefficients were 0.824, -0.718, -0.892 and -0.863 respectively, and the amylose content and gelatinization temperature were also related to the number of hours of illumination. Hefei (32 ° N) is suitable for sowing in late May.