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基于盐碱地土质差、稻米品质低的问题, 开展了增施腐殖酸及减施化肥对水稻品质影响的研究.结果表明:增施腐殖酸明显提高了垦粳7号糙米率、精米率, 降低水稻直链淀粉, 对整精米率、蛋白质影响不明显, 腐殖酸A2 (15.84 g/盆) 显著提高了垦粳7号的食味评分, 明显改善了食味品质;减施化肥明显提高了垦粳7号食味品质, 以B4 (减量30％) 施肥水平的食味评分最高, 且对加工品质和营养品质影响不明显, 但增加了垦粳7号垩白粒率与垩白度, 导致稻米外观品质变劣.通过增施腐殖酸 (15.84 g/盆) 配施化肥 (减量30％) 可明显提升垦粳7号的食味品质, 但降低了其外观品质.“,”Based on the problem of poor soil quality in saline-alkali soil and low rice quality, this paper studied the effect of increasing humic acid and reducing chemical fertilizer on rice quality. The results showed that increasing humic acid could significantly increase the brown rice rate and polished rice rate, reduce amylose content of rice, and had not significant effect on head rice rate and protein content. The A2 ( 15. 84 g/pot) level of humic acid could significantly improve the taste score of Kenjing 7, and obviously improve the taste quality. The decremental chemical fertilization had markedly improved the taste quality of Kenjing 7, B4 ( decrease 30％) fertilization level had the highest taste score, and had not significant effect on processing quality and nutritional quality; but increased the chalky grain rate and chalkiness, leading to reduce the appearance quality of rice. The combination of humic acid ( 15.84 g/pot) and reducing chemical fertilization ( decrease 30％) significantly improved the taste quality of Kenjing7, but decreased the appearance quality of rice.