Abstract: According to the industrial standard,NY/T593-2013,11 quality traits of the milled grains from 248 indica rice,including early-,mid-and late-season varieties,collected from Fujian Regional Test on Cultivars from2011 to 2013were evaluated.The results showed that a high percentage of the brown rice from the cultivars met or exceeded the standards on quality,gelatinization temperature,gel consistency and amylase content.However,lessthan-desirable quality traits on the percentage of unbroken milled grains and the degree of chalkiness and translucency also existed.Among the varieties,6.9% of the late-season indica rice met the high quality standards,while none of the early-and mid-season rice did.Based on the test results,it was recommended that,in order to develop a desirable,high quality rice,it would be necessary to achieve the characteristics of minimized grain chalkiness,maximized wholesomeness on the milled grains,and desirable translucency of the cooked rice.