Abstract: Using erect panicle type rice variety Liaojing 5, curved panicle type Toyonishiki and 4 RILs of Liaojing 5/Toyonishiki as materials, quality traits and its relationshipwith panicle typewere studied within a rice panicle in field ex -periment. The results indicated that there were significant differences in brown rice percentage,milled rice percentage andhead rice percentage between different panicle varieties in different grain parts, the lower milled rice percentage of thebasal secondary grains resulted in the worse milling quality of erect panicle type cultivars than curved panicle types. Thegrain length and ratio of length to width of curved panicle type cultivarswere higher than that of erect panicle types whilethere were little difference in other look quality.Therewas not obvious difference in the cooking and taste quality betweendifferent panicle type varieties, the protein content of grainswasnct significant differencewithin a rice panicle, the amylasecontent of primary branches grains was lower than that of secondary branches grains. The taste score of middle primarybranches grain was better than the upper and basal, but the secondary branches was the upper> the middle> the basal.

Key words: Rice, Panicle type, Grain parts, Quality

CLC Number: 

• S511.201