Four japonica rice varieties differed in cooking and eating quality were used in the pot experiment to study the activity of glutamine synthetase during grain filling in association with rice quality.

• 选用稻米蒸煮食味品质有显著差异的4个粳稻品种,通过盆栽试验对水稻灌浆成熟期籽粒谷氨酰胺合成酶活性变化及其与稻米蒸煮食味品质关系进行了初步研究。