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选用２２ 个近代育成的品种（ 系） 和国外引进的优质品种，进行了随机区组的品种比较试验，并分析了供试品种的１２ 项蒸煮食味品质特性。结果表明，所测定的１２ 项蒸煮食味品质特性在供试品种间均存在着极显著的遗传差异；在蒸煮食味品质特性中，味度值、胶稠度、最高粘度、下降粘度值、粘滞峰消减值的品种间变异系数较大；食味品质优良的品种具有最高粘度及下降粘度值大，而粘滞峰消减值小等特点。本文还根据对不同年代育成的品种及国外引进的优质品种间的蒸煮食味品质特性比较分析结果，讨论了黑龙江省稻米蒸煮食味品质现状，并提出了黑龙江省今后的育种目标及选择指标。
A total of 22 modern bred varieties (lines) and high quality varieties imported from abroad were used to carry out comparative experiments on randomized blocks and to analyze 12 cooking and eating qualities of the tested varieties. The results showed that there were extremely significant genetic differences in the quality characteristics of the 12 cooking and testing products among the tested varieties. In the cooking and eating quality characteristics, the taste value, the gel consistency, the highest viscosity, the decreasing viscosity value and the viscous peak The coefficient of variation between the descended varieties is larger; the varieties with good eating quality have the highest viscosity and the descending viscosity, while the descending viscosity of the peak is small. Based on the comparative analysis of the cooking and eating quality characteristics of varieties bred in different ages and high quality varieties imported from abroad, this paper discussed the cooking and eating quality of rice in Heilongjiang Province and put forward the future breeding target and selection index of Heilongjiang Province.