Abstract: An experiment was carried out to explore the effects of different altitude on rice quality in 2014. The results showed that the chalky rice rate and chalkiness degree were the lowest at the altitude of 600 m, the head rice rate was increased significantly with the increase of altitude, the amylose content was increased with the increase of altitude, the gel consistency was decreased with the increase of altitude.

Key words: altitude, high quality rice, Yuxiang 203, rice quality

摘要： 渝香203是重庆市农业科学院选育的优质三系杂交水稻品种，具有米质优（达国标优质米2级）、香味浓、产量高、抗性好、适应性广等特点。本试验设置了5个海拔高度处理（500 m、600 m、700 m、800 m、900 m），对不同海拔高度下渝香203的稻米品质进行了比较分析。结果表明，渝香203在海拔600 m时垩白粒率和垩白度最低，整精米率随海拔高度的增加显著提高，直链淀粉含量随海拔高度的升高而升高，胶稠度则随海拔高度的增加而降低。

关键词: 海拔高度, 优质稻, 渝香203, 稻米品质