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对轻度和中度感赤霉病的小麦籽粒进行分析，以确定其在碳水化合物、脂肪及蛋白质含量等方面的变化。变化较为显著的是，在轻度感病小麦中，还原糖增加２４％，非淀粉性脂肪增加５％，纤维素减少１７％，半纤维素减少２０％。在中度感病小麦中，蛋白质增加６％，总糖增加２６％，还原糖增加１４％，非淀粉性脂肪增加２０％，淀粉性脂肪增加８％，表观和总直链淀粉减少１１％－２０％，纤维素减少４３％，半纤维素减少３７％。而且，在中度感病中，白蛋白和贮藏蛋白分别减少３３％和８０％。
Wheat kernels with mild and moderate head scab were analyzed to determine their changes in carbohydrate, fat, and protein content. The more significant change is the reduction of reducing sugar by 24%, the non-starchy fat by 5%, the reduction of cellulose by 17% and the reduction of hemicellulose by 20% in mild-susceptible wheat. In moderately susceptible wheat, protein increased 6%, total sugar increased 26%, reduced sugar increased 14%, non-starch fat increased 20%, starchy fat increased 8%, apparent and total amylose decreased 11% -20%, cellulose 43%, hemicellulose 37%. Moreover, in moderate susceptibility, albumin and storage protein decreased by 33% and 80% respectively.