This experiment was conducted to investigated the characteristics of grain appearance, chemical components. gelatinization, and palatability of cooked rice on each rachis branches as harvested from the transplanting plot of May 20 and June 5 in each two varieties of early-maturing and late-maturing types. In evaluation of rachis branches, the percentage of ripended grain and 1,000 grain weight were found to be high and heavy at upper part of panicle. The factors influencing palatability such as maximum viscosity and breakdown as gelatinization characteristics, and hardness, apringiness, cohesiveness and chewiness as texture characteristics of cooked rice were found to be high at upper part of panicle , indicating the parlability was favored more at upper part than at lower part of panicle due to the genetics and physiological metabolism of rice plants.

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