Occurrence of chemical and biochemical changes during wheat seeds ageing under different storage conditions were studied. It was shown that wheat seed ageing was accompanied by lipid peroxidation, non-enzymatic glycosylation, oxidoreductase and peptidase activity loss. Combined effect of these changes caused lower seed viability (germination) as well as wheat seeds and flour quality parameters changes. Velocities and intensities of all observed changes were highly dependent on applied ageing conditions, which indicated the existence of at least two different ageing mechanisms. Potential markers for prediction of short-term wheat seed age could be guaiacol peroxidase and falling number. Analysis of wheat seeds infected by granary weevil indicated hectolitre mass, flour acidity as well as carboxypeptidase II, catalase and polyphenol oxidase as potential markers of seed infestation.