中文摘要：

绿豆种子经超干处理（MC4．5％）能提高种子的抗老化能力，延长种子的贮藏寿命，但是存在着一个适度的含水量。超干种子（MC4．5％和2．7％）内氧自由基水平高于未超干种子（MC10％），但与老化前相比，未超干老化种子内氧自由基增加幅度明显大于超干种子，超干种子MDA含量和脂氧合酶活性明显低于未超干种子；但是过于超干种子内部膜脂过氧化作用反而会加强；从总体比较可见超干种子抗氧化酶（SOD，POD，CAT）系统保持得比未超干种子好，结果认为抗膜脂过氧化能力的保持是超干种子耐贮藏性的原因之一。

英文摘要：

Ultra - drying treatment （ moisture content 4.5% ） enhances the aging - resistance of mungbean, thus prolongs its storage longevity. There should be a moderation for the ultra - drying. The contents of free radical in ultra - dry seeds （ moisture content 4.5% and 2.7% ） are higher than that in normal dry seeds （ moisture content 10% ）. However, compared with fresh dry seeds, the increase of free radical in stored normal dry seeds is signifi- cantly higher than that in the stored ultra -dry seeds; while the malondialdehyde （MDA） content and the lipoxidase activity of the stored ultra - dry seeds are evidently lower than that of the stored normal dry seeds, and on the contrary, the peroxidation of the inner membrane lipids is enhanced when the seeds are excessively ultra - dried. As a whole, the activities of antioxidation enzymes, superoxide dismutase （ SOD ）, peroxidase （ POD ）, catalase （ CAT）, in the stored ultra--dry seeds are maintained better compared with that in the stored normal dry seeds. These results suggest that the maintenance of resistance to membrane lipid peroxidation would be one of the reasons for the prolonged storage longevity of the ultra- dry mungbean seeds.