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对广东省１７２个栽培稻品种１０项米质性状的相关分析结果表明，总评分与角质率、胶稠度、米饭品尝评价、整精米率、粒长和糙米率呈很显著的正相关，与垩白粒率、粒宽和直链淀粉含量呈很显著的负相关。通径分析表明，对总评分贡献最大的为角质率，其次为粒长宽比、米饭品尝评价、直链淀粉含量、整精米率和胶稠度；在间接作用中，角质率通过整精米率对总评分的作用最大
The correlation analysis of 10 rice quality traits in 172 cultivated rice varieties in Guangdong Province showed that there was a significant positive correlation between the total score and the rate of cuticle, gel consistency, rice tasting evaluation, milled rice rate, grain length and brown rice rate, There was a significant negative correlation between white grain rate, grain width and amylose content. Path analysis showed that the most important contribution to the total score was the rate of cutin, followed by grain aspect ratio, rice tasting evaluation, amylose content, milled rice rate and gel consistency; in indirect effects, the rate of cuticle through milled rice rate The total score plays the biggest role