The influence of duration and storage conditions on the sowing qualities of grain and seeds

Abstract

Grain stored in reserve storage is mainly used as raw materials for processing, however, it is advisable to know whether its biological properties are preserved if it is used as a seed material. The results of a study of the sowing qualities of grade 3 food wheat grain after storage at the stages of 3,5 years and 6 years are given. It is shown that wheat, after long term storage, retained its biological durability, and germinated under favorable conditions. Exposure to temperatures above 30°C for a long time leads to a complete loss of the sowing qualities of wheat and rye grains and loss of their biological durability. The effect of negative temperatures allows you to preserve the germination of wheat and rye grains well enough. This is confirmed by the experimental storage of seeds in permafrost conditions on the Taimyr.