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RED CLOVER SEED STORAGE FOR 23 YEARS
Author(s) -
Evans Gwilym
Publication year - 1957
Publication title -
grass and forage science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.716
H-Index - 56
eISSN - 1365-2494
pISSN - 0142-5242
DOI - 10.1111/j.1365-2494.1957.tb00969.x
Subject(s) - germination , longevity , relative humidity , horticulture , water content , biology , red clover , agronomy , moisture , chemistry , geotechnical engineering , organic chemistry , engineering , genetics , physics , thermodynamics
The moisture content of red clover seed proved to be the most important single factor governing its longevity. Life was conserved considerably better in a heated room, on account of its lower relative humidity, than in an unheated granary. Low temperature (32°–41°F.) was shown to be very beneficial for maintaining viability when the moisture content was excessive (10.32 per cent). By replacing the air in the containers with dry CO 2 longevity was increased. A combination of low moisture content, cold storage and replacement of air by dry CO 2 enabled red clover seed to germinate 71 per cent after 23 years’ storage and produce vigorous seedlings. Purple and yellow colours may be retained in a considerable proportion of a red clover seed stock long after all the seeds are dead.