以辽宁省盐碱地利用研究所提供的65个水稻品系为试材，分析了这些水稻品系食味值的总体表现，及食味值与各品质性状的关系。结果表明，各参试品系品质普遍较好，但品系间各品质性状有一定差异；各参试品系食味值在60.44~84.00之间，品系间差异显著，并接近正态分布；食味值与垩白粒率、垩白度呈极显著正相关，与精米率、直链淀粉含量和蛋白质含量呈极显著负相关，与长宽比呈显著负相关。因此，在品种选育过程中，应选择直链淀粉含量和蛋白质含量相对较低，籽粒长宽比较小的品种，这样可以提高食味值。但是，食味值的提高会增加稻米的垩白粒率和垩白度。

In order to provide a theoretical guidance for fine quality rice production in saline-alkali region, the author analyzed the relationship between eating quality and other quality characters of rice in saline-alkali land, using 65 rice cultivars as materials. The results indicated that these rice cultivars have good grain quality, but the quality characters of different varieties have differences.There was significant difference in eating value among cultivars, the range of eating value is 60.44~84.00, closing to very normal distribution. The eating value was very significantly and positively correlated with chalky rice rate and chalkiness degree, significantly or very significantly negatively correlated with milled rice rate, amylose content, protein content and length-width ratio of grain. Therefore, we should choose the cultivars with relatively low amylose content, protein content and length-width ratio of grain in the process of cultivars breeding, which can improve eating value of rice. However, the improvement of eating value would increase chalky rice rate and chalkiness degree.