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Re: storing seeds for better germination

Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html

At 09:04 PM 9/1/99 -0700, you wrote:
>Square Foot Gardening List - http://www.flinet.com/~gallus/sqft.html
>
>I learned that there are two factors that affect the seeds ability to
>germinate.  Humidity and high temperature.
>
>According to J.F. Harrington, Seed physiologist, Department of Vegetable
>Crops, University of California, Davis;
>
>For each 1% decrease in seed moisture the life of the seed is doubled.
>
>For each 10  degrees drop in storage temperature the life of the seed is
>doubled.
>
>An illustration: Onion seeds of 14% moisture content stored at 90 degrees F
>died in one week.  However, some of that same seed was dried to 6% moisture
>and stored in a sealed container so it could not regain moisture.  After 20
>years, this portion still germinated as well as when it was harvested.
>Therefore, you must first dry seed to a safe level, then put it in a
>container that will keep it dry, and store it in a cool place.
>
>He also said not to dry the seed out in direct sunlight.  He said to spread
>the seed out onto a screen or flat surface off the ground and in the shade,
>and let dry for a week.  (Now this is in California where there is usually a
>low humidity in the air)
>
>In fall or during periods of humid weather, the seed may be similarly dried
>indoors where the temperature is above 70 degrees and preferable in the
>80's.  A good place is in front of the heat outlet of your refrigerator.
>
>Mason jars were recommended for the moisture proof container.
>
>He also said storage temperature is not as important as thoroughly drying
>and sealing seed to keep it dry, but it is important.  The seed should be
>stored at room temperature or cooler, below 75 degrees is better.  He said a
>cool cellar is better.
>Still better is a refrigerator (about 45 degrees F).  For very long storage,
>a deep freeze is fine.  The seed will not be harmed if it is properly dried
>before freezing.  When removing seed from the freezer, handle carefully and
>let it come to room temperature before doing anything with it  because it is
>very fragile when frozen.
>
>Insects may be a seed-storage problem, but at refrigerator or freezer
>temperature they are not active and therefore do no harm.
>If a nut-sized piece of dry ice is put in the jar before sealing and allowed
>to sublime, the air will mostly be replaced with carbon dioxide which will
>kill the insects and yet not harm the dry seed.
>Seal the container to keep the carbon dioxide in.
>
>Seeds obtained from wet fruits, such as tomatoes and muskmelons,  you need
>to scoop the seeds out or squeeze them out into a glass container and let
>them ferment at room temperature for a day or two.  Then wash the juice off
>through a sieve or screen and dry as described for dry harvest seeds.  Do
>not exceed 95 degrees drying temperature in drying seeds.
>
>Sorry for the running off at the mouth.  But I just thought some of you
>might be interested.
>
>I took this information from my text that we had when I went the the M.G.
>program.
>
>Hope it might help.
>
>I know when ever I wanted to keep seeds for a couple of years I always put
>them in the fridge.  It works.
>
>Peg

Did this fellow say anything about pelletized seeds? I have pelletized
seeds for bulb onions (Candy variety) that are over 5 years old, and they
germinate 100%.  Margaret L


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