以辽宁省参加联合品比试验的89个水稻新品系为试材，比较不同品系间的产量结构、穗部性状和米质性状的差异，分析性状间的相关性，明确高食味值品系的典型特征。结果表明，新品系平均产量为612.24 kg/667 m²，符合国标2级和3级优质米的新品系分别有10个和17个;稻穗越长的品系，粒型越长，垩白越少，糙米率和精米率越低;一次枝梗结实率越高的品系，整精米率和精米率越高;粒型越长的品系，二次枝梗结实率越高。一次枝梗数和穗粒数越多、着粒越密、籽粒越偏向穗轴下部分布的品系;蛋白质含量越高。产量越高的品系，米饭的外观越好，硬度偏软，食味越好。蛋白质含量越高的品系，米饭外观越差，硬度高、黏度低、平衡度差，食味值下降。直链淀粉含量越高的品系，热浆粘度、最终粘度越大，峰值时间越长，糊化温度越低，崩解值越小。消减值越低的品系，米饭外观越好，食味值越高。高食味值品系的典型特征是粒型较长，蛋白质含量和消减值较低，当消减值为1 005.5 cP时食味表现最好。结果可为培育优质高产高效水稻新品种提供理论依据。

Using 89 new rice lines participating in the joint variety comparison test in Liaoning Province as test materials, comparing the differences in yield structure, panicle traits and rice quality traits among different lines, analyzing the correlations between traits, and clarifying the typical characteristics of high taste value lines. The results showed that the yield of the new lines was 612.24 kg/ 667 m², and there were 10 and 17 new lines that met the national good quality standard of grade 2 and grade 3, respectively. The longer the panicle, the longer the grain shape, the less chalkiness, and the lower the brown rice rate and milled rice rate. The higher the seed setting rate of primary branch, the higher the head rice rate and milled rice rate. The longer the grain shape, the higher the seed setting rate of secondary branch. The higher the number of primary branches, the more grains per panicle, the denser the grains per panicle, and the grain distribution in the lower part of the rachis, the higher the protein content. The higher the yield, the better the appearance, hardness and taste of rice. The higher the protein content, the worse the appearance, the higher the hardness, the lower the viscosity, the worse the balance, and the lower the taste value. The higher the amylose content, the higher the hot paste viscosity and final viscosity, the longer the peak time, the lower the pasting temperature and the lower the breakdown value. The lower the setback value, the better the appearance of rice, and the higher the taste value. The typical characteristics of high taste value lines were longer grain size, lower protein content and lower setback value. When the setback value was about 1 005.5 cP, the taste was the best. The results could provide a theoretical basis for breeding new rice varieties with high quality, high yield and high efficiency.