摘要
Most of the cultivated rices in China are nonwaxy japonica and indica varieties. According to the the survey of the rice quality on 262 principal released varieties (every variety has been popularized over 6,600 ha) by CNRRI, the average of brown rice recovery is 80% (70—82%) and the head rice recovery is 54% (40—67%)in indica varieties. Most indica varieties have medium long and bold grains with low translucency and high rate of chalky grain and chalkiness. In addition, they possess high amylose content, low to medium gelatinization temperature and medium gel consistency with average 9.8% protein content (6.8% to 13.8%). Only a few indica varieties have extra long or slender grains, high translucency, medium or low amylose content, and soft or hard gel consistency. None of them have high
