Abstract:

Quality of rice was investigated and studied through multi-point sampling in different temperature zones of Heilongjiang province. The result was showed that the brown rice rate was higher in the first temperature zone than the second and the third temperature zone, milled rice rate and head rice rate were higher in the second temperature zone than the third temperature zone, the third′ was higher the second′; the appearance quality of rice, chalkiness rate was least in the first temperature zone, the third′ was the largest, the second′ was intermediate; chalkiness was the least in the second temperature zone, the first was the largest; grain shape aspect ratio was longer in the first temperature zone, the third′ was more shorter; protein content was higher in the second and third temperature zones than the first temperature zone; amylose content in the first temperature zone was the highest, the third temperature zone′ was the second, the second temperature zone′ was the lowest, and the eating quality was better in the second temperature zone than the first and third, the third temperature zone′ was the worst.