Aging-resistance of ultra-dried onion seeds and its free radical scavenging
超干洋葱种子抗老化作用及其自由基的清除

The effects of aging-resistance and free radical scavenging werestudied in onion seeds dried to water contents between 1.21% and 7.08%. The results showed that: (1) Ultra-dried seeds within certain MC limit showed no adverse effect on seed vigor. Furthermore, ultra-dried seeds significantly enhanced aging-resistant capability under aging-accelerating condition (50 ℃,45days). The critical MC for onion seeds was about 3%. (2) During ultra-drying of onion seeds, the level of free radicals increased, but decreased as pre-humidification before imbibition, which had a scavenging action on free radicals. (3) Activities of the antioxidant enzymes, catalase and superoxide dismutase were reserved during storage in an ultra-dry state.