Abstract: In this study, changes of SDS sedimentation value, amylase, protease, and nitrogenous substances of strong gluten wheat Xinmai 26 and weak gluten wheat Yangmai 15 were analyzed under 4 different storage conditions. The results showed that SDS sedimentation value of both strong gluten and weak gluten wheat increased gradually with the extension of storage time, and the value of the former one was higher than that of the latter one. Under the four storage conditions, with the extension of postharvest maturation time, the α-amylase and β-amylase activities of strong and weak gluten wheat decreased gradually. There were significant differences in the α-amylase activities between the two wheat varieties under different storage conditions, and the amylase activity was significantly correlated with storage time, temperature, and humidity. Moreover, wheat has higher amylase activity under high temperature and humidity. During wheat postharvest maturation, protease activities of the two wheat varieties increased significantly under different storage conditions. The protein nitrogen content of strong gluten wheat increased with storage time under the same temperature and humidity. At 28 ℃、RH 75% and 35 ℃、RH 85%, the protein nitrogen content was significantly higher than the other two storage conditions, while the amino nitrogen content decreased. As storage time increases, the content of peptide nitrogen and protein nitrogen was similar and increased. The protease activity of weak gluten wheat changed significantly after 5 weeks storage under the four conditions, the change of amino nitrogen was not obvious, the content of protein nitrogen was significantly different, and the content of peptide nitrogen increased. In summary, high temperature and humidity could accelerate the completion of postharvest maturation of wheat, while low temperature and humidity could delay the process.