Document Type: Original Article
Young Researchers and Elite Club, Islamic Azad University, Boroujerd Branch, Boroujerd, Iran
This research was carried out to study the effect of ageing on antioxidant and biochemical changes of wheat (Triticum aestivum L.) seeds. The experiment laid out in completely randomized design (CRD) with four replications in Islamic Azad University, Boroujerd Branch, Boroujerd, Iran in 2015. The seeds of wheat (cv Sardari) were harvested at maturity and ageing treatments were done at 43° C with 100% relative humidity for 1, 2, 3, 4, and 5 days. After ageing treatments enzymatic antioxidants, non-enzymatic antioxidants, and biochemical characteristics were measured. The results showed that ageing treatment decreased germination percentage. However, electrical conductivity, malondialdehyde content, and H2O2 were increased as the ageing progressed. Soluble sugars and proteins were decreased with an increase in ageing levels, but soluble protein in control treatment was less than that in days 1 and 2 of ageing. Non-enzymatic antioxidants such as ascorbic acid and proline increased until days 1 and 2 of ageing treatments, respectively while they decreased afterwards. Moreover, enzymatic antioxidants such as catalase, peroxidase and ascorbate peroxidase increased until 1, 2 and 3 days of seed ageing decreasing afterwards. The results of this research showed that increasing of hydrogen peroxide under ageing led to increasing of seeds damage. Also, under ageing treatment, enzymatic antioxidants were more efficient than non-enzymatic antioxidants in removing reactive oxygen species.