In this study, 93 indica rice varieties from six rice major producing provinces in China were used to measure processing quality, appearance quality, cooking quality, protein content, RVA profile parameters and rice taste value. The results showed that among 22 quality traits, the variation coefficient of 15 traits was more than 10%, indicating that the collected samples were in a wide range and at different quality levels, with good representativeness. The measured values of chalky grain rate were ranged from 1.0% to 68.5%, chalkiness degree from 0.3% to 31.7%, and their coefficients of variation were relatively high （respectively 57.56% and 73.25%）, indicating that there are great differences in appearance quality among different indica rice varieties in different provinces. Especially, chalkiness trait has become an important factor affecting the quality of indica rice. The results of correlation analysis among various quality traits showed that chalky grain rate, chalkiness degree, amylose content and protein content were significantly negatively correlated with eating quality value; Gel consistency and grain length-width ratio were highly significantly positively correlated with eating quality value; Hot paste viscosity （HPV）, cool paste viscosity （CPV）, consistence （CS） and setback （SB） were extremely significantly negatively correlated with eating quality value; Breakdown （BD） was extremely significantly positively correlated with eating quality value. Amylose content, gel consistency and alkali spreading value in physical and chemical indicators were highly correlated with the main parameters of RVA profile. Principal component analysis showed that RVA profile parameters, amylose content, gel consistency and appearance were important factors affecting the eating quality characteristics of indica rice.