Method for improving the stability of seeds
OwnerWalton J. Smithinventor
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Abstract
A method of improving the stability of primarily dry seeds which comprises a step of secondary drying of the seeds at a first temperature of from 50.degree. to 60.degree. C and under a vacuum of at least 100 microns Hg for from 30 minutes to 24 hours wherein the secondary drying is carried out in four or five steps at temperature increments of from 10.degree. to 15.degree. C. increasing successively from an initial temperature of from 50.degree. to 60.degree. C to a final temperature of from 90.degree. to 100.degree. C.
Claims4
A method of improving the stability of primarily dry seeds obtained by naturally or commercially drying seeds to reduce their moisture content and thereby improve their vitality and viability which comprises a step of secondary drying of the seeds at a first temperature of from 50.degree. to 60.degree. C and under a vacuum of at least 100 microns Hg for from 30 minutes to 24 hours and then repeating the secondary drying step at temperature increments of from 5.degree. to 20.degree. C each.
Dependencies are inferred from the claim text.