Abstract

Seed deterioration implies an irreversible degenerative change in the quality of seed after it has reached its highest quality. The highest quality is the maximum attained under the complex conditions resulting from the most favourable interaction and between genetic make up of a seed and the environment under which it is produced, harvested, processed and stored. The seeds reached maximum quality at physiological maturity a condition which must be attained before harvesting and this coincides with maximum quality. The activities of dehydrogenases and glutamic acid decarboxylase enzymes have been found to correlate highly with seed viability. Changes in respiration during imbibition of deteriorating seeds are generally reflected in lowered rates of oxygen consumption and higher RQ values. Free fatty acids, increased leaching of inorganic salts, slow rate of synthesis of carbohydrates and proteins are all indications of deterioration