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Changes in Carbohydrate Content in Grains of Wheat Cultivars at Different Developmental Stages Datta Jhuma*, Madan Sashi Department of Biochemistry, College of Basic Sciences, CCS Haryana Agricultural University, Hisar-125 004, India *Current Address: Indian Institute of Pulses Research, Kanpur-208024 (E mail: jhumjhumi@rediffmail.com)
Abstract The changes in carbohydrate profile during development of kernels among four north Indian bread wheat cultivars have been studied. The cultivars selected were different in flour and cooking quality. Samples were collected at seven days interval starting from seventh day after anthesis. During grain development, the total sugar content was higher at early stages and then decreased during maturity. In case of reducing sugars also, the sugar content decreased towards maturity. A considerable reduction in the amount of non-reducing sugars also occurred during grain development. Starch content of the grains increased consistently with progression of maturity. It increased from 7 to 14% during 7 DAA to 42 DAA. The pattern of reduced sugars and increased starch accumulation with advancement of maturity is considered due to the conversion of sugars into starch during grain maturation. The varietal differences are the indications of differences in accumulation and translocation among cultivars. Top Key words Wheat, grain development, total sugar, reducing sugar, non-reducing sugar, starch. Top | |
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