To predict genetic effects of parents and contrast their genetic effects showed that the parents with high amylose content were unfavorable for eating and cooking quality improvement.

• 对亲本的遗传效应预测及不同亲本间遗传效应的线性对比结果表明高直链淀粉含量品种对直链淀粉含量和胶稠度的改良不利。