SOYBEAN SEED QUALITY AFFECTED BY ACCELERATED AND NATURAL AGEING

This book delves into the significant changes that occur in seeds during the ageing process, particularly in relation to seed quality and longevity. The pace of seed ageing is contingent upon the seed's capacity to withstand degradation and the specific protective mechanisms inherent to each plant species. Four soybean varieties were selected at the Experimental Farm, Department of Agricultural Botany, VNMKV, Parbhani, and subjected to artificial ageing under various time (24, 48, 72, 96, and 120 hours) and temperature (41°C, 42°C, 43°C, 44°C, and 45°C) conditions. Additionally, natural ageing was observed, with seeds stored under conventional, uncontrolled conditions and evaluated at intervals of 0, 60, 120, 180, and 240 days to assess seed quality.The duration of the ageing period, storage conditions, and specific characteristics of soybean varieties all influenced the extent of seed damage and the seed's ability to resist the adverse effects of ageing.This book is anticipated to be a valuable resource for students, teachers, and researchers involved in the fields of Seed Technology, providing insights into the intricate dynamics of seed ageing and quality preservation.