Evaluation of Seed Viability at Various Storage Temperatures for Different Types of Seed

This trial aims to find out the best storage temperature for various seed types to improve viability during storage. More recently, a large quantity of economically important crop seeds is lost within a short period due to poor storage. In most circumstances, this can increase seed costs, reduce seed quantity and quality and may lead to seed shortages during peak seasons. As such, a project was carried out at NAREI Seed Laboratory to ascertain the best storage condition for different types of seed. This experiment was laid out in a Strip Plot Design with two factors: temperature with four levels (28.7˚C, 7.8˚C, 5.2˚C and −14˚C) and seed types with seven levels (corn, red beans, mung beans, ochro, boulanger, watermelon, and cucumber) and replicated four times. One kilogram of various seed types was then placed in different storage conditions. Germination test was conducted at intervals of 3, 6, 9 and 12 months after storage. The interaction of seed types and storage temperature was significant, whereby red bean and mung bean seeds recorded significantly greater germination percent at −14˚C, while corn, cucumber, watermelon and ochro seeds prefer to be stored at 5.2˚C due to significantly higher percent germination. On the other hand, cucumber and boulanger seeds recorded greater percent germination at 7.8˚C. The interaction of storage temperature and storage time was highly significant where seeds stored at 5.2 and 7.8 degrees celsius recorded greater germination percent at 3, 6, 9 and 12 months after storage. Most seeds should be stored at 5.2 degrees celsius to maintain seed viability during storage. By utilizing this temperature, more seeds can be available to farmers in the desired quality and quantity. Regardless of storage temperature, all seed types experienced a considerable decline in percentage germination after 12 months. Therefore, these temperatures are only suitable for short-term seed storage.