Abstract: The quality characteristics of 8 varieties of rice in Panjin area in 2022 were analyzed. The correlation between processing quality, appearance quality, cooking and taste quality, nutritional quality of rice grains and original spectral reflectance, first derivative spectrum, continuum removed spectrum of the rice canopy at maturity were also examined. The results show that Yanjing 939 has better processing quality; Jindao 106 (Line 9) has better appearance quality; Jindaoxiang 103 has better cooking quality; Panjing 968 (Line 3) has better nutritional quality. The correlation between raw spectral reflectance and brown rice rate is good with correlation coefficients reaching at 0.767 in the wavelength bands of 731~1131 nm and 1150~1360 nm. The correlation between brown rice rate and the first derivative spectrum is best reaching a highly significant level at 1459 nm with a correlation coefficient of 0.867. The correlations between chalkiness degree, chalky grain rate and continuum-removed reflectance are better at 1804 nm, reaching a significant negative correlation with correlation coefficients of -0.979 and -0.983, respectively. The correlation between length-width ratio and the original spectrum is good with the highest correlation coefficient of 0.849 at 659 nm. The taste value contained in cooking quality, the amylose content, and the protein content included in nutritional quality all show good correlation with continuum removed spectrum.