Grain milling quality,appearance quality,cooking and eating quality and RVA(rapid visco analyzer)parameters of 135 japonica rice germplasm resources were systematically evaluated in Henan ricegrowing regions alongside the Yellow River,so as to screen out rice germplasm resources with good quality and provide reference for quality improvement breeding of rice in Henan rice-growing regions alongside the Yellow River.The results showed that the tested japonica rice germplasm resources exhibited abundant variation in quality traits.The variation coefficient of grain milling quality traits showed head milled rice rate>milled rice rate>brown rice rate.The variation coefficient of appearance quality traits showed chalki ness degree>chalky grain rate>ratio of length to width.Alkali spreading value,amylose content,gel consistency and protein content were the important parameters affecting cooking and eating quality,and their variation coefficients showed alkali spreading value>amylose content>gel consistency>protein content.The clustering analysis results showed that the 135 japonica rice germplasm resources could be classified into two categories.Germplasm resources with better grain quality were mostly modern cultivars,and poor quality germplasm resources were mainly landrace rice cultivars.Correlation analysis results of quality traits showed that there were significant or highly significant corelations among appearance quality,cooking and eating quality and milling quality.Chalky grain rate,chalkiness degree,grain length and ratio of length to width were negatively correlated with brown rice rate;chalky grain rate and chalkiness degree were negatively correlated with the head milled rice rate;chalky grain rate was positively correlated with chalkiness degree,gelatinization temperature,amylose content and protein content,and negatively correlated with alkali spreading value and gel consistency;amylose content was positively correlated with hot paste viscosity,cold paste viscosity and consistence value,and negatively correlated with breakdown value and gel consistency;alkali spreading value was negatively correlated with peak viscosity,breakdown value,setback value,pasting temperature and protein content,and positively correlated with peak time.