Changes of quality traits such as grain sugar, starch, and protein content in full waxy and normal wheat in field grown samples was studied during grain filling. Compared to the normal line, the soluble sugar, sucrose and pentosan contents were higher in the waxy isoline. The highest pentosan content in waxy wheat was 22–27 days after flowering (DAF), while the highest fructan content was 7–12 DAF. In addition, the quality dynamic changes of two wheat lines were similar except for starch content during grain filling, the V max of starch synthesis were highest at 17–22 DAF in the waxy line, while this was at 22–27 DAF in the normal line. The results indicated that according to the different dynamic changes between waxy and common wheat, the quality of waxy wheat may be improved by optimum cultivation measures.
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机译：在灌浆过程中，研究了田间种植的全糯和普通小麦的品质特征，例如糖，淀粉和蛋白质含量的变化。与正常品系相比，蜡状同工系中可溶性糖，蔗糖和戊聚糖含量更高。蜡质小麦中戊聚糖的最高含量是开花后22–27天（DAF），而果聚糖的最高含量是7–12 DAF。另外，除了籽粒灌浆过程中的淀粉含量外，两个小麦品系的品质动态变化相似，蜡质品系中淀粉合成的V max 最高，达17–22 DAF。法线中的22–27 DAF。结果表明，根据糯小麦和普通小麦动态变化的差异，采用最佳栽培措施可以提高糯小麦的品质。
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