These data on main agronomic traits, blast resistance, and rice quality of certified rice varieties in Fujian Province from 2000 to 2023 were extracted from the certification announcements of the National Rice Data Center for statistical analysis. The results help to reveal the evolutionary trends of these traits and the distribution frequency of certified rice varieties in different years, and provide insights for developing new rice breeding in the future in Fujian Province. The results showed that a total of 609 rice varieties were certified in Fujian Province in the past 24 years. They were classified into 593 indica rice, 14 indica-japonica hybrids, 2 japonica rice by the subspecies, and 580 hybrid rice,29 conventional rice by breeding method. The varieties bred and planted in Fujian were mainly indica rice. In Fujian Province, three-line hybrid rice breeding is the strong point , while conventional rice breeding is relatively weak. The yields of these rice varieties mainly ranged from 450 to 650 kg per 666.7m2, and appeared a general upward trend with the increase of years. The inter-annual trends of four yield components were as follows: in 2000-2013, the overall number of effective panicles presented a downward trend, while the number of spikelets per panicle and 1000-grain weight showed a general upward trend; but in 2014-2023, the number of effective panicles, the number of spikelets per panicle, 1000-grain weight remained stable in general; the seed-setting rate fluctuated between years. Grain yield showed significantly positively correlated with panicle length, the number of spikelets per panicle, seed-setting rate, and thousand-grain weight, but had significantly negatively correlated with the number of effective panicles per 666.7m2. Among these 609 rice varieties, 228 varieties showed moderate to high resistant blast, and 310 varieties were high quality rice. The six traits of rice quality displayed a fluctuating state with years. The certified rice varieties in the last five years showed an upward trends of head milled rice rate, alkali spreading value, and gel consistency, and a downward trend of chalkiness, translucency, and amylose content,and a significant increase of the rate of achieving high-quality rice standards.