以华北地区主栽的11个水稻品种为材料，采用5种有机肥处理方法，探讨不同处理水稻的品质、食味情况及其相互关系。结果表明，不同有机肥处理对水稻外观品质虽没有显著影响，但有机肥处理的数值高于常规处理，其中，酒糟处理的整精米率最高，垩白粒率和垩白度最低；食味方面，蛋白质含量、直连淀粉含量、RVA特性，除味道以外的食味品尝结果不同处理间都不存在显著差异，而食味特性各项指标上各处理间存在显著差异；米糠处理在食味特性和品尝上都优于其他处理，而且蛋白质含量最低，常规处理直链淀粉含量最低。

The qualities and palatability of rice under organic fertilizer processing methods were discussed in this study, with 11 varieties from north part of China as materials. The results showed that there was no significant effect on the appearance quality of rice for different organic fertilizers, but the value of organic fertilizer was higher than that of the conventional treatment. With wine waste treatment, the head rice rate was the highest, chalky grain rate and chalkiness degree were the lowest. There was no significant difference among treatment in terms of palatability, including protein content, amylose content and RVA characteristics, except for palatability characteristics value and taste on sensory test. Rice bran treatment was superior to other treatments in palatability characteristics and taste on sensory test. Protein content was the lowest on rice bran treatment. Amylose content was the lowest on conventional cultivation.