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本文研究了稻米食用和蒸煮品质与不同发育阶段株高的遗传相关关系，结果表明各时期都存在极显著的基因型协方差（ ＣＧ／Ｇｍ） ，但除热浆粘度外，不同时期这种相关性的方向是不同的，说明不同时期选择的标准也应有所不同。进一步分解各项遗传协方差分量发现，不同性质遗传相关分量差异也较大，表观直链淀粉含量（ＡＡＣ） ，胶稠度（ＧＣ） ，粘度速测仪（ＲＶＡ） 谱与株高的相关性主要以加性相关（ ＣＡ／Ａｍ 和ＣＡ／Ａｍ） 和细胞质相关（ ＣＣ／Ｃ） 为主。同时对ＡＡＣ，糊化温度（ＧＴ） 和ＧＣ 的改良应选择植株在前期生长较快，后期生长慢的植株，而对稻米淀粉粘滞性的改良则应选择前期和后期都生长快的植株，以达到进一步改良稻米食用和蒸煮品质的目的。
In this paper, we studied the genetic relationship between the edible and cooking qualities of rice and the plant height at different developmental stages. The results showed that there was a significant genotype covariance (CG / Gm) at different stages of development. However, The direction of sex is different, indicating that the standards of choice in different periods should also be different. Further analysis of the genetic covariance components showed that there were also significant differences in the genetic relative components of different properties. The correlations between apparent amylose content (AAC), gel consistency (GC), viscometry (RVA) and plant height Mainly additive (CA / Am and CA / Am) and cytoplasmic (CC / C) based. At the same time, the improvement of AAC, gelatinization temperature (GT) and GC should select the plants that grow faster in the early stage and grow later in the late stage, while those that grow fast in the early and late stages should choose the improvement of the starch viscosity of rice, So as to achieve the purpose of further improving rice consumption and cooking quality.