Biochemical changes induced by accelerated ageing in Bambusa bambos seeds

Abstract

Decrease in seed viability and germination rate may be caused by biochemical changes associated with seed ageing. Different biochemical assays were conducted to investigate the changes occurring at the ageing of Bambusa bambos seeds. A reduction in the total content of food reserves such as sugars, proteins and lipids were recorded. Decreased activity of peroxidase, acid phosphatase, alkaline phosphatase were also noticed during accelerated ageing. A substantial increase in total free amino acids and the activity of amylases confirms the degradation of stored biomolecules in seeds during ageing.