On Cell Membrane Lipid Peroxidation and Changes of Oxide Resistance Enzymes Activities during the Ripeness of Maize Seeds

Studies have been done on the changes of four kinds of enzymes activities and malondialdehyde (MDA) content during the ripening stage of maize seeds. The results indicated that the changes of activity of superoxide dismutase (SOD), peroxidase(POD) and catalase(CAT) were consistent with each other: the activity of all three kinds of enzymes decreased from milky ripeness stage to waxy ripeness stage, but increased during complete ripeness stage and withered ripeness stage, the change of the MDA content and ascorbic acid oxidase(AAO) activity were just contrary to that of SOD, POD and CAT activities. The analysis showed that the ripeness of maize seeds was associated with the toxicity of active oxygen, it has occurred oxidation and peroxidation.