Comparison of Taste Quality Traits among 10 Conventional High-quality Rice Varieties from Jiangxi

Effective taste quality evaluation of rice not only provides a theoretical basis for breeding high-quality rice variety but also represents an urgent issue to be addressed in modern rice breeding. In this study, ten conventional high-quality rice varieties were used as research materials to analyze the yield formation, lodging indicators, and rice taste quality traits, and explore the ways to improve the taste quality of rice. The results showed that all ten rice varieties in this study exhibited excellent agronomic traits, with Jiuxiangzhan（929） achieving the highest yield（649.96 kg/667 m²）. Through the measurement of lodging indicators, Jiuxiangzhan（929） demonstrated the strongest lodging resistance. The taste quality analysis indicated that Fuxiang 1 had the highest taste score of 85. Correlation analysis, principal component analysis and cluster analysis revealed that protein content had a significant direct effect on taste value and a significant negative correlation with it. Apparent amylose content, gel consistency, and length-to-width ratio can be used as primary evaluation indicators of rice quality. Among all tested varieties, the variety “Jiuxiangzhan（929）” demonstrated the best overall quality performance.