Abstract
Free sugar contents of wheat and naked barley of various ripening stages were determined by the application of paper chromatograms, micro-Bertrand and glucose oxidase methods.
Throughout the whole ripening period of these seeds, glucose, sucrose and maltose continued to exist, while raffinose appeared in the later stage.
Sucrose and glucose occupied the greatest part of all the free sugar contents in the seeds of wheat and naked barley at the early stage of ripening, and at the last stage of ripeness the sucrose and raffinose contents in these cereal seeds were the greatest part of all the free sugars.
The content of raffinose in these seeds increased in the later part of the ripening period.
The glucose content of seeds of these cereals gave maximum values at the unripe stage of seeds and gave minimum values at the last stage.
