8th INTERNATIONAL WHEAT CONFERENCE

dyNAmIC ChANge of gRAIN SugAR, STARCh, PRoTeIN
CoNTeNTS duRINg gRAIN fILLINg STAge IN WAxy WheAT
NI Jing, XU Zhi-bin, WANG Tao
Chengdu Institute of Biology, Chinese Academy of Sciences, No.9, 4 th Section Renminnan
Road, P.O.Box 416, Chengdu, 610041, China,
E-mail Address of presenting author: wangtao@cib.ac.cn
A field experiment was conducted to study the dynamic changes of waxy wheat(Nuomai
12 and Nuomai1572) grain sugar, starch, protein content and the differences of dynamic
changes between waxy and common wheat during filling stage. The results showed that
the highest protein content and grain starch accumulating rate in waxy wheat were observed
during 17-22 days after anthesis. The highest pentosan content in waxy wheat was
appeared during 22-27 days after anthesis, while the highest fructan content was appeared
during 7-12 days after anthesis. During the filling stage, the contents of grain total sugar,
sucrose, starch, fructan and grain starch accumulating rate showed different dynamic
changes between waxy and common wheat, but protein content showed similar dynamic
changes in waxy wheat and common wheat. Comparing with common wheat varieties
(Chuanyu20 and Chuanyu12), waxy wheat grain soluble sugar content was higher, and
the sucrose content of waxy wheat line Nuomai12 was significantly greater than common
wheat varieties. In terms of grain pentosan content, two waxy wheat lines were significantly
greater than the two check common wheat varieties (Chuanyu20 and Chuanyu12).
The starch content of waxy wheat was significantly lower than the two common varieties.
There was no significantly difference between waxy wheat and check varieties in terms of
grain protein and fructan content. The above results indicated that according to the different
dynamic changes between waxy and common wheat, the quality of waxy wheat can
be improved by optimum cultivation measures.
Key words: Waxy wheat; Sugar content; Starch accumulation; Protein Content; Filling
stage
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