以籼粳杂交稻甬优 4149为研究材料，采用盆栽室内控温试验，将头季与再生季的温度设置成相同，探究再生稻两茬稻米品质的差异。结果表明，高温条件下再生季稻的糙米率、精米率和整精米率、粒长、垩白粒率、垩白度和和直链淀粉含量均显著高于头季稻，胶稠度两者差异不显著；适温条件下，再生季稻的精米率、整精米率和粒长显著高于头季稻，糙米率、垩白粒率、垩白度、直链淀粉含量和胶稠度两 者差异不显著。再生季稻的粗蛋白含量在高温和适温条件下均显著低于头季稻。 因此，同等控温条件下，与头季稻相比，再生季稻的碾米品质和蒸煮食味品质要好，但营养品质降低。

A potted experiment was conducted to explore the differences in rice quality between the main rice and ratoon rice by setting the same temperature, using the indica-japonica hybrid rice Yongyou 4149 as the research material. The results showed that under high temperature condition, the brown rice percentage, milled rice percentage, head milled rice percentage, grain length, chalky rice rate, chalkiness degree, and amylose content of ratoon season rice were significantly higher than those of the main season rice. There was no significant difference in gel consistency between the two season rice. Under the suitable temperature condition, the milled rice percentage, head milled percentage and grain length of ratoon season rice were significantly higher than those of the main season rice. There was no significant difference in brown rice percentage, chalky rice rate, chalkiness degree, amylose content and gel consistency between the two season rice. The crude protein content in ratoon season rice were significantly lower than those in the main season rice under high temperature and suitable temperature conditions. Therefore, under the same conditions, compared with the main season rice, the milled rice quality and cooking taste quality of the ratoon season rice are better, but the nutritional quality is reduced.