Abstract: The postharvest maturation is an important stage affecting processing quality and edible quality of wheat, as well as affecting the costs for the storage and transportation of wheat. Glutenin macropolymer (GMP), which is an important component of glutenin, has a significant impact on the final quality of wheat. In order to explore the relationship between secondary structure of glutenin macropolymer and rheological characteristics in freshly-harvested wheat during postharvest wheat maturation, freshly-harvested wheat was selected as the study object, and then the wheat was stored under the condition of 15℃/RH 50% (WT1), 20℃/RH 65% (WT2), 28℃/RH 75% (WT3) and 35℃/RH 85% (WT4) for defined times. The secondary structure of GMP was investigated by FTIR technique. It showed that the amount of α-helix decreased and the levels of β-sheet and β-turns of GMP increased significantly, whereas the content of random coil had no obvious change.These changes under high temperature and high humidity (WT3 and WT4)were the most significant. Meanwhile, the α-helix/β-sheet ratio decreased during postharvest wheat maturation. At 16^th week, the α-helix/β-sheet ratio for WT1, WT2, WT3, and WT4 decreased by 0.16, 0.22, 0.18, and 0.33, respectively. Meanwhile, the farinographical and extensographical properties of wheat were analyzed. In the four different storage conditions, the absorption, development time, stability time and evaluation value of wheat increased gradually. Under high temperature and high humidity conditions (WT3 and WT4), the increasing extent of farinographical properties were the most obvious(P< 0.05). And for all wheat samples, the extension, resistance, maximum resistance and extension area of wheat all increased, and the most significant effect was found for WT4. At last, the correlation was analyzed between the secondary structure of GMP and the rheological characteristics of dough. The results showed that the evaluation value, extension and extension area were significantly negatively correlated with α-helix (P< 0.05) in conditions of low temperature and low humidity (WT1 and WT2), and there was significant positive correlation between maximum resistance and β-sheet(P< 0.01).The farinographical parameters, extension, resistance and extension area were positively correlated with β-turns(P< 0.05). In conditions of high temperature and high humidity (WT3 and WT4), the farinographical and extensographical parameters were negatively correlated with α-helix (P< 0.05) and positively correlated with β-sheet (P< 0.01). In summary, the postharvest wheat maturation changed the rheological characteristics of dough and improved the quality of wheat via forming a stable secondary structure of GMP and enhancing gluten network.