Cognition and breeding practice for good eating quality of rice

The rice eating quality and its related research were recognized and reviewed within breeder爷s vision. Based on cognition of consumers, rice traders and experts in rice quality, the criterion of good eating quality was summarized as sense of soft and elastic, smooth袁aromatic冶aroused from cooked rice. The study on eating quality was reorganized袁including physical characteristics of cooked rice, physical characteristics of rice, chemical composition of rice, biological traits of rice plant and rice genes. Breeding for good eating quality and development of Meixiangzhan 2 and its derivative varieties were introduced, the importance of asting rice and broadening genetic distance between parents for good eating quality breeding was emphasized.