通过问卷调查的方式，广泛收集了吉林省水稻遗传育种一线工作人员关于水稻育种目标、农艺性状、育种方法等多个方面的信息，并据此深入剖析了吉林省水稻品种选育的未来发展趋势。分析结果显示，尽管增产依然占据育种目标的首要位置，但提升稻米品质以及对病虫害抗性日益成为育种工作关注的重点。在水稻农艺性状方面，理想的数据为：株高100~105 cm，穗长18~20 cm，每穗粒数140~160粒，千粒重22~24 g。未来的育种趋势将呈现出株高降低，而穗长和每穗粒数上升的特点。从粒型来看，产业布局层面着重关注短粒型水稻，而从市场消费层面则更倾向于中长粒型水稻。在育种方法的选择上，常规育种与分子育种相结合的方式备受青睐，同时，分子标记辅助选择、基因标记等新技术也受到了广泛关注。然而，对于转基因育种和功能稻育种等新兴领域，大多数调查对象仍持保守态度。展望未来，吉林水稻育种工作应以企事业单位合作为主导，重点聚焦在品质提升、绿色高效以及技术创新等领域。

Through questionnaires, extensive information was collected from frontline rice genetic breeding professionals in Jilin Province, covering various aspects such as rice breeding objectives, agronomic traits, and breeding methods. Based on this information, an in-depth analysis of the future development trends in rice variety breeding in Jilin Province was conducted. The analysis results indicated that while rice yield remain the primary breeding objective, the improvement of rice quality and resistance to pests and diseases have increasingly become key areas of focus in breeding efforts. In terms of rice agronomic traits, the ideal data includes a plant height of 100-105 cm, a panicle length of 18-20 cm, 140-160 grains per panicle, and a 1000-grain weight of 22-24 g. Future breeding trends will likely exhibit shorter plant heights, coupled with increased panicle lengths and grains per panicle. From the perspective of grain shape, the industrial layout should prioritize short-grain rice, whereas market consumption preferences lean towards medium to long-grain rice. In terms of breeding methods, the combination of conventional and molecular breeding is favored, and new technologies such as molecular marker-assisted selection and genetic markers have also garnered significant attention. However, regarding emerging areas like transgenic breeding and functional rice breeding, most survey respondents remain conservative. Looking ahead, rice breeding in Jilin should be led by cooperation between enterprises and institutions, with a focus on quality improvement, green and efficient practices, and technological innovation.