FACTORS AFFECTING VEGETABLES

SEED STORAGE LIFE

Submitted to Jimma University, Collage of Agriculture and Veterinary Medicine for

the Course Vegetable Seed Science and Technology

By: - Sintayehu Musie

ID. No. 06181/01

April, 2009
Jimma, Ethiopia
Tables of Content Page
1. Introduction................................................................................................................1
2. Vegetable Seed Storage ...............................................................................................2
2.1. Long-term storage:................................................................................................2
2.2. Short-term storage: ...............................................................................................2
3. Reasons for Vegetable seed Storage.............................................................................3
4. Factors Influencing the Life Span of vegetable Seeds ..................................................4
4.1. Internal Factors.....................................................................................................4
4.2. Hard Seed .............................................................................................................5
4.3. Pre-harvest Field and Mechanical Factors .............................................................5
4.4. Seed Maturity .......................................................................................................5
4.5. Relative Humidity and temperature.......................................................................6
4.6. Seed Moisture.......................................................................................................6
4.7. Temperature .........................................................................................................7
4.9. Illumination ..........................................................................................................8
4.8. Genetic Factors.....................................................................................................8
4.10. Presence of Micro flora.......................................................................................9
5. Controlling the Storage Environment.........................................................................10
5.1. Construction of Seed Store..................................................................................10
5.2. Temperature Control........................................................................................... 10
5.3. Control of Seed Moisture ....................................................................................10
6. Types of seed storage ................................................................................................ 11
6.1. Open seed Storage (with out Humidity or temperature Control) .......................... 11
6.2. Cryogenic Storage .............................................................................................. 11
6.3. Hermetic Storage ................................................................................................ 12
6.4. Conditioned Storage ........................................................................................... 12
7. Summary and Conclusions ........................................................................................ 13
Appendix 1....................................................................................................................15
References..................................................................................................................... 16

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List of Table Page

Table 1. Approximate Years of Storage Life of Seeds under Cool, Dry Conditions……3

List of Appendix page

Appendix 1. Relative life Expectancy of Vegetable seeds stored under favorable conditions…..15

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1. Introduction
Seeds are usually stored for varying lengths of time after harvest. Viability at the end of storage
depends on (a) the initial viability at harvest, as determined by factors of production and
methods of handling; and (b) the rate at which deterioration takes place. This rate of
physiological change, or aging, varies with the kind of seed and the environmental conditions
of storage, primarily temperature and humidity (Hartmann and Kester, 2002).

When seed extraction and drying have been completed it is necessary to keep the seed under
the best possible conditions to ensure that the maximum potential germination and other seed
quality factors are maintained. Stored seeds are the primary input of a country’s vegetable
cropping programme and are vital links between successive crop generations. In commerce
seed in store represents a significant proportion of the seed company’s material assets (George,
1989).

Seeds are uniquely equipped to survive as viable regenerative organisms until the time and
place are right for the beginning of a new generations; however, like any other form of life,
they cannot retain their viability indefinitely and eventually deteriorate and die. Fortunately,
neither nature nor agricultural practice ordinarily requires seeds to survive much longer under
the proper conditions (Copeland and McDonald, 1995).

Maintenance of high seed germination and vigor from harvest until planting is of the utmost
importance in a seed programme. Seeds are practically worthless if, upon planting, they fail to
give adequate plant stands in addition to healthy and vigorous plant. Good seed storage is ,
therefore, a basic requirement in seed production (Agrawal, 1989).

Therefore, the aim of this term paper is to discuss the factors affecting Vegetable seed
longevity in the Storage and prolonging the storage life by providing optimum conditions.

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2. Vegetable Seed Storage
The storage period may be relatively short, perhaps even only weeks, but it is also possible that
seed-lots have to be stored for several years. The storage period of seed should be defined as the
total time from seed maturity through to sowing (George, 1985).
The longevity of seed is primarily dependent on its inherent keeping quality which varies with
species. Some species, e.g. onion, Allium cepa, and leek, Allium porrum, are relatively short-lived.
Sweet corn, zea mays, and the larger seeded Phaseolus spp. Are intermediate, while seed of many
genera of the Cucurbitaceae, e.g. Cucurbita spp., are relatively long lived in storage (George,
1985).

2.1. Long-term storage

It is very important that seed be thoroughly dry. Freshly harvested seed should be cured for a
minimum of three to four weeks before placing in long-term storage. At least one week before the
seeds are placed in airtight containers, they should be transferred to an air-conditioned or heated
room or other low humidity environment before being placed in a jar with a rubber-gasketed lid.

Thereafter the seed may be transferred to the refrigerator or other cool environment. Before
opening the jar, always allow the jar to warm up to room temperature. Try to do this on a dry day
so that humid air is not introduced to the jar. Note: never store seed in a closed container unless the
seed has been dried thoroughly first.

2.2. Short-term storage

For short-term seed storage, it is not necessary to store seed in airtight jars. Seed can be stored in
large envelopes, paper bags, cloth bags, or other non-airtight containers. Porous containers are not
recommended for storing seed for long term unless the surrounding air remains cool and dry. Zip
lock bags and most plastics allow water vapor to pass through and therefore these materials are for
short-term seed storage only.
When seed extraction and drying have been completed it is necessary to keep the seed under the
best possible conditions to ensure that the maximum potential germination and other seed quality
factors are maintained. Stored seeds are the primary input of a country’s vegetable cropping
programme and are vital links between successive crop generations. In commerce seed in the store
represents a significant proportion of the seed company’s material assets (George, 1985).

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Table 1. Approximate Years of Storage Life of Seeds under Cool, Dry Conditions

Asparagus -- 3 Muskmelon -- 5
Beans -- 3 Mustard -- 4
Beets -- 4 Okra -- 2
Broccoli -- 5 Pea, English -- 3
Brussels sprouts -- 5 Peppers -- 4kins -- 4
Cabbage -- 5 Pump
Carrots -- 3 Radishes -- 5
Chard, Swiss -- 4 Rutabagas -- 5
Collards -- 5 Southern peas -- 3
Corn -- 1-2 Spinach -- 5
Cucumbers -- 5 Squash -- 5
Eggplant -- 5 Tomatoes --4
Kale -- 5 Turnips -- 5
Kohlrabi -- 5 Watermelons -- 5
Lettuce -- 5

3. Reasons for Vegetable seed Storage

The period of storage may be relatively short, perhaps even only weeks but sometimes it is
necessary to store seed for several years. There are many reasons for storing seed of specific crops
beyond the next possible sowing season. In some cases it may be uneconomic to multiply each
seed stock annually. In addition the recurrent annual cost of multiplying each cultivar offered by a
seed house or seed marketing organization has to be considered. Seed yield is influenced by many
factors including provenance and seasonal variations during development and pre-harvest ripening,
and it is not always possible to make accurate forecasts of yields; thus satisfactory storage is a
useful way of ensuring that surplus seed is kept for future use. (George, 1985).
An increasing number of Agricultural and horticultural crop programmes in developing countries
are adopting the United Nations Food and Agriculture Organization’s recommendation to maintain
stored seed stocks for contingencies. This is especially important in countries with relatively harsh
climates where unpredictable drought, flooding or other disasters can resulting sudden seed
shortages.

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4. Factors Influencing the Life Span of vegetable Seeds

According to Ells, et al., (2008), Conditions essential to good seed storage are just the opposite of
those required for good germination. Good germination occurs when water and oxygen are present
at a favorable temperature. Good seed storage results when seeds are kept dry (below 8 percent
moisture) and the temperature is kept low (below 40 degrees).

When seed moisture and storage temperature are low, the presence of oxygen has not been shown
to be a factor in seed longevity. Germination is unaffected by storage in atmospheres of nitrogen,
carbon dioxide, partial vacuum or air.

Relative humidity (RH) influences the moisture content of seed if it is not stored in moisture-proof
containers. For example, at 15 percent RH, seed will dry down to 6 percent moisture and will store
safely in this condition for several years. However, at 90 percent RH, seed will dry down to only
19 percent moisture and germination will be poor after one year.

4.1. Internal Factors

The physical condition and physiological state of seeds greatly influence their life span. Seeds that
have been broken, cracked, or even bruised deteriorate more rapidly than undamaged seeds
(McDonald 1985; priestly 1986). Even in the absence of physical symptoms, seeds may be
physiologically impaired and become susceptible to rapid deterioration. Several kinds of
environmental stresses during seed development, and prior to physiological maturity, can reduce
the longevity of seeds for example, deficiency of minerals (N, K, and Ca), water, and temperature
extremes. Immature and small seeds within a seed lot do not store as well as mature and large
seeds within a seed lot. Hard-seeded ness also extends seed longevity (Copeland and McDonald,
1995).

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4.2. Hard Seed

The drier the seeds, the longer they will store. There is a chance of producing what is known as
"hard seed" if moisture is reduced below 8 percent. Hard seed resists germination under favorable
conditions because it does not absorb enough water. When planted, the seed gradually absorbs
water, germinates and produces seedlings over an extended period. A seed lot containing 50
percent hard seed is little better than a lot containing 50 percent dead seed, because neither
produces a stand of seedlings when they should. Beans and peas are particularly subject to this
condition and therefore should not be dried as completely as other seed. If they have been over-
dried, they germinate better if exposed to a humid atmosphere for two weeks before planting (Ells,
et al., 2008).

4.3. Pre-harvest Field and Mechanical Factors

Micro- and macro-nutrient deficiencies during plant growth and development of a potential seed
crop can have a major effect on seed storage potential in that initial germination potential is low
and, although such extreme conditions do not normally prevail in commercial seed production, the
levels of major nutrients have been shown to affect indirectly seed storage life. Mechanical
damage to seed during operations such as harvesting, processing or drying can reduce the potential
storage life because the damaged seeds lose vigour sooner than undamaged ones. In addition
damaged seeds are more vulnerable to storage pests and pathogens. There are various forms of
mechanical damaged to seed which can occur before storage, one of which is threshing injury, e.g.
cotyledon cracking of Phaseolus vulgaris, and seed coat abrasion of many species especially
resulting from incorrect cylinder speed. Damage can also occur during processing if there is
excessive moisture in the seed, especially if the seed is immature; the other extreme is over-drying
which produces a brittle seed predisposed to breaking (George, 1985).

4.4. Seed Maturity

Factors such as temperature, moisture, variety, and nutrient status influence seed maturity, which,
in turn, influence seed storability. The greatest storage potential is attained at the time of
physiological maturity, or maximum dry weight of the seed.

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Although this appears to be a simple principle for individual seeds, many plants (e.g., carrot,
grasses) have an indeterminate flowering pattern; that is, the most mature flowers grow at the base
of the inflorescence with more immature flowers formed on the newer branches. Harvested seeds
from such plants show varying degrees of maturity and different storage potential (Copeland and
McDonald, 1995).

Although immature seeds have been shown in a number of studies to be inferior to mature seeds in
viability and vigor, other factors such as nutrient status can also influence seed longevity.
Harrington (1960b) demonstrated that Carrot and pepper plants grow in nutrient solutions
deficient in nitrogen, potassium, or calcium produced seeds that did not store well over an eight
year period (Copeland and McDonald, 1995).

4.5. Relative Humidity and temperature

The two most important factors that influences the life span of seeds are relative humidity and
temperature. The effects of relative humidity (and its subsequent effect on seed moisture) and
temperature of the storage environment are highly interdependent. Most crop seeds lose their
viability at relative humidities approximately 80% and temperatures of 25 to 30 0C but can be kept
10 years or longer at relative humidities 50% or less and temperatures of 50C or lower (Toole,
1950). According to Harrington (1973), because of this interdependency, the sum of the percentage
of relative humidity plus the temperature in degree Fahrenheit should not exceed 100 for safe
storage.

4.6. Seed Moisture

The seed most suited for storage has a moisture content not greater than 10 percent of seed weight.
A seed’s metabolic rate is extremely low, often undetectable. When in this state it is hydrophilic
and is capable of taking in water, even from the water vapour of the atmosphere. Thus, however
much care has been taken to lower its moisture content by drying before storage it will quickly
take up water again (George, 1985).

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4.7. Temperature

At temperature of 00C, formation of intracellular ice crystals can disrupt membrane integrity and
contribute to seed deterioration. Seeds with moisture levels below 14% do not form ice crystals. It
should be noted, however, that at 14% initial moisture, seeds stored in cold rooms below 00C will
likely gain moisture. Most cold rooms have a high relative humidity, and seeds achieve
equilibrium with that relative humidity after a brief period of storage. Thus, seeds stored at low
temperatures must be in conditions in which the relative humidity is controlled or placed in
moisture-proof containers to avoid increases in moisture content and increased deterioration
(Copeland and McDonald, 1995).

4.8. Relationship between relative humidity and seed moisture content:

When storing commercially grown seed, it is
impractical and too costly to use desiccant to
dry the seed for storage, unless the seed is small
and expensive. Commercial seed is usually
packaged for short or long term storage under
conditions of ambient humidity (unless special
equipment is used). Because relative humidity
has a significant effect on seed moisture content,
it is important to understand the relationship
between humidity and seed moisture.
Regardless of the type of storage conditions, the
moisture content of seed eventually comes into equilibrium with the moisture in the surrounding
air. The relationship between atmospheric relative humidity and seed moisture content is shown at
the above Figure. The curve was derived from measurements of the average seed moisture content
of ten vegetable species stored at different relative humidity. Because the curve represents an
average of ten different vegetable crop species, the response of individual species may vary. For
example, seeds of grains (which contain relatively high percentages of carbohydrate) will have a
moisture content of 13 to 15% at 75% relative humidity, whereas seeds rich in oils (such as
peanuts) can have a moisture content of 9 to 11% at the same humidity.

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4.9. Illumination
According to McCormack (2004), the effects of light on stored seed have been studied (including
the effects of different wavelengths of light): Some studies showed a benefit and some showed a
detriment: the results are inconclusive and controversial. Seeds stored in glass containers should be
stored out of direct sunlight because of the localized “greenhouse heating effect” on seeds. This
might seem an unnecessary and overly obvious cautionary note, but in my experience, it has
happened accidentally more than once. For example, this can happen if jars of stock seed are taken
outside for the purpose of removal of some seeds for planting, or for transporting to another
location. Though the jar may be temporarily stored in the shade, the angle of sunlight may change
quickly and the jar will be in direct sun causing very rapid heating within the jar. Though some
commercially produced seed is dried in direct sunlight (in dry climates), drying seeds in the sun is
a questionable practice in the Mid-Atlantic and South if the air temperature is above 90oF
(32oC).The air temperature at the seed surface is higher because of the conversion of light energy
into heat at the seed surface, and the heat is “moist heat” (though this wouldn’t be in an issue in
dry climates where evaporative cooling occurs at the surface). I’m not aware of any studies on this
issue for our region. Another concern, also not well documented, is that the ultra-violet light from
the sun may have a deleterious effect on seed longevity while the seeds are drying (Harrington,
1972). Harrington’s suggestion was based on the known effects of ultra-violet radiation on
biological systems (rather than specific data). Whether the ultra-violet exposure is long enough to
cause concern, is unknown.

4.8. Genetic Factors

Seeds of some species are genetically and chemically equipped for longer storability than others
under similar conditions. Most long lived seeds belong to species possessing hard, impermeable
seed coats. Seeds of Canna (Sivori et al. 1968), Lotus (Wester 1973), and Lupinus (Porsild and
Harrington1967) have been reported to be viable even after 500 years. Other hard seeded genera
reported by Harrington (1972) to be germinable after 100 years include Albizia, cassia, Goodia,
and Trifolium (Copeland and McDonald, 1995).

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Seeds of other species are characteristically short-lived. These include vegetables such as lettuce,
onion, and parsnip. Genetic difference in storage potential are not limited to seeds of different
species. Differences in seed storability may also occur among cultivars. Thus, inheritance clearly
exerts a marked effect on seed longevity and can be focus of breeding programs. It should not be
forgotten, however , that the environment strongly alters the genetic potential for seed longevity.

4.10. Presence of Micro flora

Two types of fungi invade seeds: field and storage fungi. Field fungi infect seeds that are
developing on the mother plant and typically require high relative humidity (90 to 95%) or high
seed moisture content (30 to 35%). Since these conditions occur only during seed maturation or
imbibitions, field fungi seldom contribute to seed deterioration during storage.
In contrast, storage fungi have the capacity to grow without free water. In general, they grow at
seed moisture contents in equilibrium with relative humidities from 65 to 90%. The optimum
temperature for growth of storage fungi is about 30 to 330C, with a maximum at 550C and a
minimum of 00C. Most storage fungi belong to one of two principal genera, Aspergillus and
Penicillium (Copeland and McDonald, 1995).

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5. Controlling the Storage Environment

The Storage environment can be influenced in two main ways, viz. the building (or structure) in
which the seed is stored, and its environment (i.e. temperature and relative humidity). It is
important that the seed is prepared for storage in a purpose- built structure as quickly as possible
after harvesting and a system organized so that the seed remains in the storage environment for as
long as is practical prior to distribution for sowing (George, 1985).

5.1. Construction of Seed Store

Seed stores should be designed to maximize security, to minimize fire risk, to exclude birds and
rodents, and to keep the entry of insects and microorganisms to a minimum.

5.2. Temperature Control

According to George (1985), Storage temperature can be reduced by ventilation and refrigeration
in addition to insulation and structural features. Complete temperature control is expensive in any
part of the world. Total temperature control by refrigeration is, however, used in the long-term
storage of germplasm collections and breeders’ material.

5.3. Control of Seed Moisture

It is fundamental importance that seed moisture is reduced to a satisfactory and safe level before
the seed is sealed in vapor or moisture-proof containers (George, 1985).

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6. Types of seed storage

6.1. Open seed Storage (with out Humidity or temperature Control)

Many kinds of Orthodox seeds only need to be stored from harvest until the next planting season.
Under these conditions, seed longevity depends on the relative humidity and temperature of the
storage atmosphere, the kind of seed, and its condition at the beginning of storage. Basic features
of the storage structures include (a) protection from water, (b) avoidance of mixture with other
seeds or exposure to herbicides, and (c) protection from rodents, insects, fungi, and fire. Retention
of viability varies with the climatic factors of the area in which storage occur. Poorest conditions
are found in warm, humid climates; best storage conditions occur in dry, cold regions. Fumigation
or insecticidal treatments may be necessary to control insect infestation. Open storage can be used
for many kinds of commercial seeds for at least (Hartmann and Kester, 2002).

6.2. Cryogenic Storage

This storage method places seeds in to liquid nitrogen at a temperature of -1960C at approximately
-1500C, to facilitate handling and safety. The differential in seed temperature is not considered
significance in influencing seed storage.

The advantage of this approach is that seeds are placed at a temperature where little detrimental
physiological activity occurs, there by prolonged storage life. From practical perspective. The cost
of the liquid nitrogen is minimal compared to maintaining conditioned store rooms. In addition, no
working parts are necessary so repair of equipment is not required. Liquid nitrogen is also an inert
gas that volatilizes easily. There fore, it remains relatively safe, at though air circulating in the
storage room is necessary to guard against the room being filled with nitrogen gas and to prevent
asphyxiation (Copeland and McDonald, 1995).

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6.3. Hermetic Storage

In recent years, packing seeds in moisture resistance or hermetically sealed containers for storage
and marketing has been explored. The purpose of such containers is to maintain seeds at safe
storage moisture levels. Ordinary paper and cloth containers were least effective, while various
laminate and polyethylene materials were moderately effective. Metal cans were completely
effective in maintaining moisture at the initial 5% level. Such completely moisture proof
containers hermetically seal the seed and are effective for long term seed storage up to 10 years or
more (Harrington1973) cited in Copeland and McDonald (1995).

6.4. Conditioned Storage

Seeds of most species may be safely stored for several years by careful control of temperature and
relative humidity. Although such conditions are too costly for most agricultural seed lots, they
may be extremely valuable for preserving germ plasm and certain high value seed stocks. In some
parts of the world, especially in the tropics, conditioned storage is necessary in order to maintain
high viability of some seeds from harvest to planting (Copeland and McDonald, 1995).

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7. Summary and Conclusions

Moisture and high temperatures cause rapid loss in the ability of vegetable seeds to germinate.
Therefore, discard vegetable seeds held in storage buildings, vehicles, and other places with
widely fluctuating temperatures and humidities. High temperature and high humidity will
degrade your seed quality quickly. Consider them the enemy! Fluctuating temperatures and
humidity levels are just as damaging. Help defeat these problems by drying your seed well.
Avoid direct sunlight- it can heat the seeds and damage them. Keep drying seeds below a
temperature of 96 degrees F. A single layer of seed on a shaded screen with nearby circulating
air is the best option. Don’t attempt to dry them on cloth or non-rigid plastic, they can stick and
be broken or damaged when removed. Treat them gently (LabLover, 2004).

The longer seeds are stored, the more important it is to control moisture and temperature
conditions. Low moisture content in the seeds means longer life, especially if seeds must be
kept at warm temperatures.

Seeds can be stored over, but not touching, calcium chloride, dried silica gel, or freshly opened
powdered milk by sealing them in air-tight containers.

Bean and okra seeds can be over-dried, resulting in hard seed coats and reduced germination.
Seeds can be stored successfully at temperatures above 32 ºF. Between 40 and 50 ºF is
satisfactory when moisture content of the seed is not too high.

For long-term storage (several months) seeds can be stored in the freezer. Seeds are not harmed
if properly dried before storing, but be sure to let them come to room temperature before
handling.

Do not store chemically treated seeds with vegetables or other food items that are to be eaten.

Use airtight containers to store dried seeds. Baby food jars or canning jars with rubber seals
work well. You can cut gaskets from rubber inner tubes or similar material to fit larger jars for
larger stocks. Vacuum sealers can also be used.

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Silica gel, if available, can be added to jar or bag. Store sealed bags in a jar or other rigid
container. Jars prevent damage from insects or rodents, which is rather common in less secure
storage. Jars and containers should be stored in a cool, dry place where the temperature
fluctuates as little as possible. Root cellars are ideal. A basement corner far from open doors or
windows is another option (LabLover, 2004).

Seeds can also be frozen for longer storage. Seed moisture must be below 8% to avoid the
internal moisture from swelling when frozen and damaging the seed. Test to see if moisture
levels are low enough. As a general rule of thumb, dried seeds that break when folded, instead
of bending, are 8% moisture or lower. Unless you plan to plant the entire contents of your
entire storage jar, (never a good idea to plant all your seed at once-if you loose that planting,
you loose it all!) when you remove it from the freezer allow the jar to warm to room
temperature before opening. This prevents condensation from forming on cold seeds and
partially re hydrating them. Partially re hydrated seeds may exceed the 8% moisture level and
die when refrozen. Choose the smallest jars possible to avoid frequent openings and
temperature fluctuations to keep the remaining seed in best condition (LabLover, 2004).

The level of hygiene within the store will have a long-term effect on seed quality and
longevity. Only seed which has been through the final stages of processing should be taken in
to the store. All other materials should be excluded (George, 1989).

A comprehensive programme for rodent prevention should be organized from the outset, rather
than waiting for control measures to become necessarily later. The possibility of rodent
infestation will depend on the method of containerization within the store as well as on the
location and local conditions. Rodent prevention and control programmes include the use of
rodenticides (George, 1989).

According to Agrawal (1989), General principle, In view of the various factors affecting seed
viability in storage, the following principles emerge as necessary as possible, Seed storage
conditions should be dry and cool, Effective storage pest control proper sanitation in the seed
stores, Before placing the seeds into storage they should be dried to safe moisture limits,
appropriate for the storage system.

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Appendix-1
Appendix 1. Relative life Expectancy of Vegetable seeds stored under favorable conditions

Vegetables Years vegetables years

Asparagus 3 Kohlrabi 3

Bean 3 Leek 2

Beet 4 Lettuce 6

Broccoli 3 Muskmelon 5

Brussels Sprouts 4 Mustard 4

Cabbage 4 Okra 2

Cardoon 5 Onion 1

Carrot 3 Parsley 1

Cauliflower 4 Parsnip 1

Celeriac 3 Pea 3

Celery 3 Pepper 2

Chard, Swiss 4 Pumpkin 4

Chervil 3 Radish 5

Chicory 4 Sea kale

1
Chinese cabbage 3 Southern pea
3
Corn, sweet 2 Spinach
3
Corn, salad 5 Squash
4
Cucumber 5 Tomato
4
Eggplant 4 Turnip
4
Kale 4 Water melon 4

Source: - Lorenz and Maynard (1988).

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References

Agrawal, R.L. 1989. Seed technology. Oxford & IBH Publishing CO. PVT. LTD., New Delhi,
India.

Copeland, L.O. and McDonald, M.B. 1995. Principles of Seed Science and Technology, 3rd ed.
Kluwer Academic publishers, London.

Ells, J.E., Bass L.N and Whiting, D. 2008. Storing Vegetable and Flower Seeds. Colorado
State University Extension.
http://www.ext.colostate.edu/Pubs/Garden/07221.html

Hartmann, H.T., Kester, D.E., Davies, F.T. and Geneve, R.L. 2002. Plant propagation
principles and practices, 7th ed. Prentice Hall, New Jersey.

LabLover. 2004. Vegetable Seed Storage and Germination Testing.

http://www.alpharubicon.com/primitive/seedgermlablover.htm

Lorenz, O.A. and Maynard, D.N. 1988. Knott’s Handbook for Vegetable Growers, 3rd ed. John
Wiley & sons, Inc., USA.

McCormack, J.H. 2004 Seed Processing and Storage: Principles and practices of seed
harvesting, processing, and storage: an organic seed production manual for
seed growers in the Mid-Atlantic and Southern U.S.

http://209.85.129.132/search?q=cache:LFdHDJ3LW0oJ:www.savingourseed.
org/pdf/SeedProcessingandStorageVer_1pt3.pdf+Seed+Processing+and+Stora
ge:+Principles+and+practices+of+seed+harvesting,+processing,+and+storage:
+an+organic+seed+production+manual+for+seed+growers+in+the+Mid-
Atlantic+and+Southern+U.S.&cd=1&hl=en&ct=clnk&gl=et

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