Exercise 5

Accelerated Aging Technique

1. Rationale

The Accelerated Aging Technique (AAT) as a mean of predicting the relative storability of
seed lots has been used by several investigators.

According to Delouche and Baskin (1973) the process of deterioration under accelerated
aging conditions are similar to those under “normal” conditions; however, the rate of deterioration
is enormously increased. They considered those seed lots which maintain germination well after
exposure to high temperature and high relative humidity as good storers while those that are
substantially reduced in germination as poor storers.

Pili (1967) and Bucad (1972) showed further evidences that germination percentages of
some lots were greatly reduced while other lots remained unaffected. However, lots within each
kind follow a definite pattern of initial germination percentage. Subsequent studies also confirmed
that AAT is an effective tool for evaluating the storage potential of seed lots (Vieira and Baskin, 1975;
Lago and Baskin, 1975; Latido, 1978; Vallador, 1981 and 1998).

Accelerated Aging Technique seems to meet the essential criteria for any seed quality test:
a) relatively simple and easy to perform; b) applicable to a wide variety of seed kinds; and c)
productive of the desired quality information in a consistent manner (Delouche and Baskin, 1973).

2. Objectives

This exercise aims to:

a. Determine the time of exposure to accelerated aging conditions that would induce
various levels of seed deterioration on some agronomic crops; and
b. Evaluate the germinability and seedling growth of crop species/varieties after definite
time of exposure to aging conditions.

3. Materials

Materials include crop seeds, air-oven, glass jars/can with cover, germinator, germination
media, moisture tester, glass wares, thermometer and hygrometer.

4. Methodology

Prepare all the necessary materials needed in the conduct of this exercise.

Then, adjust seed moisture to 20.0%, w.b. for field legumes and 30.%, w.b. for cereal crops.

Place all the seed containers inside the air oven and set the oven temperatures to 500C.

Finally, conduct standard germination and vigor tests on aged seeds after 0, 6, 9, 12 and 14
hours of exposure to aging conditions.
5. Data to be collected

a. Germination (%)
b. Vigor
1) Shoot length (cm) – based on normal seedlings
2) Root length (cm) – same as in b1

6. Questions to answer

a. Define seed deterioration and discuss its causes and effects on field crop performances
b. Enumerate and explain the factors that influence crop seed longevity
c. Illustrate
1) The probably sequence of changes in symptoms of deteriorating seeds;
2) The absorption isotherm showing the relationships of seed moisture content
with relative humidity of air, at a given temperature.

7. References