Abstract: 【Objective】 This project aims to study the rice quality differences of different japonica rice varieties (lines), improve rice quality and screen out high-quality japonica rice varieties (lines) in Xinjiang. 【Methods】 Sixteen japonica rice varieties (lines) were used as tested materials to determine the main quality traits, and the differences of quality traits among different japonica rice varieties (lines) were evaluated by correlation, principal component and cluster analysis. 【Results】 Significant differences were observed in rice quality traits among the tested sixteen japonica rice varieties (lines), the variation coefficient of rice quality ranged from 1.5% to 140.0%, among which the minimum variation coefficient of brown rice rate was 1.5%, and the maximum variation coefficient of chalky degree was 140.0%. The chalkiness degree was significantly positively correlated with the chalkiness rate, and there was also significant correlation between brown rice rate and milled rice rate, and principal component analysis showed that Xindao 56 scored the highest, which was 2.233,7, and Xindao 50 the lowest, which was -1.716,5. The cluster analysis showed that the quality of japonica rice varieties (lines) of group Ⅲ was better than that of group Ⅱ, and there was a greater difference between group I and high quality rice. 【Conclusion】 Among the sixteen japonica rice varieties (lines), Xindao 56 has the best quality and Xindao 50 the worst quality. Reducing the chalky degree and chalky rate may be the key research direction to improve the japonica rice quality in Xinjiang.