The results showed that the sucrose content in grains of wheat with different gluten type dropped constantly during the grain filling stage, and the highest content appeared on the 6th day after anthesis ( DAA).

• 籽粒葡萄糖主要存在于灌浆前期，其含量呈逐渐降低的趋势，以温麦4号含量最高，郑麦9023次之，豫麦50含量最低。 籽粒果糖含量的变化，郑麦9023花后6d含量最高，而后逐渐降低，豫麦50和温麦4号亦在花后6d达到峰值，之后迅速降低，花后24d略有升高，而后又迅速降低。