The impact of drying time and storage room on the viability of trema (Trema orientalis Linn. Blume) seed

Abstract

Abstract During drying and storage, trema seeds undergo a process of seed deterioration. Seed deterioration is a decrease in the quality of seed viability which can cause overall changes in the seed, both physiologically and chemically. The aim of this research was to analyze the impact of drying time and storage technique on the deterioration of trema seed, both physiological and chemical, and to get the best (optimum) drying time and storage technique for trema seeds. The experimental design used in this research was completely randomized with 2 factors, namely: the drying time factor (0, 24, 48, 72, 96, 120 hours) and the storage technique factor (room temperature, refrigerator, and air conditioner). The results showed that the drying time and storage technique had a significant impact on the moisture content, germination percentage, germination speed, and biochemical content (fat, carbohydrate, protein) both before and after storage. Besides that, seed drying time had an effect on the physiological and biochemical properties of trema seed at various levels of drying time and storage technique (the declining value of water and germination, increased levels of fat, decreased levels of protein and carbohydrates). In addition, seeds that were stored in an air conditioner are more viable.