The Analysis of Cooking and Eating Quality of Early Season Indica Hybrid Rice’s New Combinations

Six early season Indica Hybrid rice combinations and their parents were used as materials to compare and analyse the relationship between cooking and eating quality of early seasen Indica Hybrid Rice and their parents. Results showed that the GC (gel consistency)、 GT (gelatinization temp) and AC (amylose content)of early season Indica Hybrid Rice were mainly effected by the specific property of their parents.The effects of soil and surroundings were unimportant. The GC、 GT and AC of early season Indica Hybrid Rice were between their restore lines and male sterile lines. The GC and GT of male sterile lines were lower than that of restore lines. However the AC of male sterile lines was higher than that of restore lines. The AC and GT of early Indica Hybrid Rice were interrelated to that of their restore lines.