为全面、科学地了解我国水稻主导品种的品质状况，本研究收集了2023年在14个省份主导种植的72份水稻样品，分析并比较了东北粳稻、南方粳稻、长江流域籼稻、东南沿海籼稻以及东南沿海早籼稻在加工品质、外观品质、蒸煮食用品质、糊化特性和营养品质方面的差异。在粒型方面，东北粳稻以短粒型和中粒型品种为主，南方粳稻以短粒型品种居多，长江流域籼稻和东南沿海籼稻则以长粒型品种为主，而东南沿海早籼稻均为中粒型品种。在加工品质方面，粳稻明显优于籼稻。东北粳稻、东南沿海籼稻和长江流域籼稻的外观品质较好，而东南沿海早籼稻和南方粳稻垩白度较高、透明度较差，外观品质相对逊色。除东南沿海早籼稻外，其他类型主导品种均展现出良好的蒸煮食用品质，优质率达到90.0%以上。东南沿海早籼稻直链淀粉含量较高，符合米粉专用稻的要求，具有良好的加工用途。糊化特性分析结果显示，与籼稻相比，粳稻的冷胶黏度、崩解值和回冷值较低，米饭质地柔软且弹性较好，更具嚼劲，米饭冷却后更为柔软；与东北粳稻相比，南方粳稻的冷胶黏度、消减值和回冷值更低，崩解值更高，米饭更为柔软且黏性更强，但弹性略逊于北方粳稻，冷却后米饭依然柔软。东南沿海早籼稻的峰值黏度、热浆黏度、冷胶黏度、消减值和回冷值最高，崩解值最低，米饭口感硬而糙，冷却后较硬，但淀粉不易降解，适合加工米线等产品；长江流域籼稻和东南沿海籼稻的糊化特性无显著差异。总体而言，我国水稻主导品种具有优良的蒸煮食用品质或加工用途。

To comprehensively and scientifically understand the quality status of the leading rice varieties in China, this study collected 72 rice samples that were predominantly cultivated in 14 provinces in 2023. It analyzed and compared the differences in processing quality, appearance quality, cooking and eating quality, pasting characteristics, and nutritional quality among Northeastern japonica, Southern japonica, Yangtze River Basin indica, Southeastern Coastal indica, and Southeastern Coastal early indica rice. Northeastern japonica rice were dominated by short-grain and medium-grain varieties, Southern japonica rice were dominated by short-grain varieties, Yangtze River Basin indica rice and Southeast Coastal indica rice were dominated by long-grain varieties, and Southeast Coastal early indica rice were all medium-grain varieties. The processing quality of japonica rice was significantly better than that of indica rice, and better than that of early indica rice. Northeastern japonica rice, Southeast Coastal indica rice and Yangtze River Basin indica rice had good appearance quality, while Southeast Coastal Early indica rice and Southern japonica rice had high chalkiness, poor transparency, and relatively poor appearance quality. Except for Southeast Coastal early indica rice, other types of leading varieties had good cooking and eating quality, with a high quality rate of more than 90.0%. Southeast Coastal early indica rice had high amylose content, met the requirements of special rice for rice noodles, and had good processing use. Compared with indica rice, japonica rice had lower cool gel viscosity, breakdown viscosity, and consistency viscosity, indicating that the cooked rice would be softer, more elastic and chewy, and the texture of cold rice was softer. Compared with the Northeastern japonica rice, the Southern japonica rice had lower cool gel viscosity, setback value viscosity and consistency viscosity, and higher breakdown viscosity, indicating that the cooked rice would be softer and more viscous, but less elastic than that of Northeastern japonica rice, and the texture of cold rice would be softer; the Southeastern Coastal early indica rice possessed the highest peak viscosity, hot viscosity, cool viscosity, setback viscosity and consistency viscosity, and lowest breakdown viscosity, indicating that it had a firm and coarse texture of cooked rice and hard texture of cold rice, but contained starch resistant to degradation, making it highly suitable for processing into products such as rice noodles; no significant difference was observed in the pasting characteristics between Yangtze River Basin indica rice and the Southeast Coastal indica rice. Overall, all the leading rice varieties showed excellent cooking edible quality or processing quality.