There was a progressive increase in the content of total carbohydrates in the developing grain of all the five strains. The same trend was noticed in the starch and amylose accumulation. A steady decrease was noted in the content of amylopectin which indicated an inverse trend to that of amylose. The starch iodine blue value also showed an inverse relationship with amylose during development. Regarding sugar fractions, sucrose was most predominant in all the varieties and a declining value was seen at the time of maturity. The contents of glucose and fructose also showed similar trends.
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