The results showed that at the early stage of milk filling, the grains of fully milk filling under high temperature had a higher chalkiness, lower transparency, and lower rate of white rice.
The rates of brown, milled and head rice increased while chalky rice rate and chalkiness decreased in interplanting with zero tillage.
Variation coefficients of grain chalkiness, translucency and chalkiness were high, but those of brown rice rate, milled rice rate and head rice rate were low.
Rice chalkiness degree decreased in timing early or late sowing.
Results showed that the characters with high heritability are amylose content, seed shape, seed longness, chalkiness rate, brown rice rate and milled rice rate.
The major quality problems are higher chalky rice rate, higher chalkiness score, lower head milled rice yield, and poor eating quality.
The effect of chalkiness on eating, cooking and nutritional quality was investigated with Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials.
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