Bamboo seeds have a very low viability of short duration for 1-2 months. So bamboo seeds hold significant importance for northeastern Indians whose livelihood is completely dependent on Bamboos. In this study, Seeds were stored for period of 18 months in desiccators at 4°C in the presence of anhydrous Calcium chloride. while fresh seeds showed increase in the activity of α-amylase, β-amylase and catalase and their level decreases with ageing.Activity of α-amylase, β-amylase and catalase was assessed of all the three species of bamboos Dendrocalamus strictus, Dendrocalamus hamiltonii and Bambusa bambos till period of 18 months in both naturally and controlled aged seeds. Content of α-amylase increases in both naturally and controlled aged seeds with increase in time interval maximum content of α-amylase was found in Dendrocalamus strictus 93.24 in freshly aged seeds and β-amylase was maximum in 107.8 in Dendrocalamus hamiltonii and Catalase in 411.12 in Bambusa bambos. The study demonstrated the role of enzymes with ageing in both naturally ageing and controlled aged bamboo seeds and its correlation with seed deterioration and ageing.