关键词: 可溶性糖, 可溶性糖

Abstract: In order to explore the changing rules of leaf color and nitrogen content after ear heading, analysis their relationships with yield, characteristic and sensory taste, use 13 rice varieties (lines) that participate regional test as the material to conduct the test under conventional conditions in 2011. From period of ear heading to mature, use SPAD502 and CCN600 AGRIEXPERT to measure the leaf color and nitrogen content every 10 days; Each repeat of each varieties (lines) is harvested separately, then survey production and take samples from repeat Ⅰ to determine palatability characteristic (amylose and protein content) with Autoanalyzer 3 made in Germany; The sensory test is conducted at last，panel is composed of 16 teachers and students, completed in 2 days. The result showed that, the leaf color value and nitrogen content decreased gradually after heading stage, drop most especially just before mature time. There was no significant correlation among production, amylose content, protein content and sensory comprehensive evaluation. The leaf color value and nitrogen content had significant positive correlation with grain protein content, but no significant correlation with yield, amylose content and sensory comprehensive evaluation. Therefore, according to the leaf color value or nitrogen content, low protein content varieties (lines) could be selected.