Corresponding Author An Appraisal of Relative Levels of Starch, Reducing Sugars and Non-reducing Sugars Within Developing Grains of Wheat

Alireza Houshmandfar and Davood Eradatmand Asli; An appraisal of relative levels of starch, reducing sugars and non-reducing sugars within developing grains of wheat ABSTRACT Relative levels of starch, total sugars, reducing sugars and non-reducing sugars were studied at different grain locations within developing grains of wheat (Triticum aestivum L. var. PBW-343). The labeled spikes were sampled five times, seven-day intervals started from seventh day after anthesis (DAA) up to 28 th DAA, and at maturity. All the grains, irrespective of their locations in an ear, revealed a positive correlation between their ages and the levels of starch. The disparity between the bold and small grains in the levels of starch was maximum at 7 th DAA. The total sugars increased upto third week after anthesis in small grains in the proximal, middle or distal spikelets, while its values enhanced upto fourth week in the bolder grains in the same segments. The gap amongst the bold and small grains tended to taper with the grains' progression to maturity. When total sugars were studied as two separate components i.e., reducing and non-reducing sugars, it was deciphered that the absolute levels of reducing sugars were significantly more than the non-reducing sugars in all the grains irrespective of their locations in the spike or spikelet. The data sum up that bolder grains contained relatively higher levels of starch with concomitant lower levels of total, reducing and non-reducing sugars as compared to smaller grains which offered a contrasting picture with lower levels of starch and a higher level of total, reducing and non-reducing sugars